Classic Quinoa-Stuffed Peppers

Name: Classic Quinoa-Stuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs bell pepper (large, any color, tops cut and reserved, seeds and membranes removed); 0.75 cup quinoa (rinsed); 1.5 cup water (for cooking quinoa); 1 tbsp olive oil; 1 pcs onion (medium, finely diced); 3 pcs garlic (cloves, minced); 1 pcs tomato (medium, diced, seeds removed); 0.5 cup black beans (cooked, drained and rinsed); 0.5 cup corn kernels (fresh or frozen, thawed if frozen); 1 tsp cumin powder; 0.5 tsp smoked paprika; 0.25 tsp salt; 1 pinch black pepper; 0.5 cup cheddar cheese (shredded); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs lime (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Colorful bell peppers filled with a hearty, protein-packed quinoa stuffing seasoned with cumin, paprika, and fresh herbs. The peppers roast until tender while the filling stays moist and flavorful, then get a blanket of melted cheese on top. A satisfying vegetarian main dish that looks beautiful on the plate and tastes even better.

PREP

15m

COOK

25m

SERVES

1 PIECE

320 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the bell peppers.
1.Heat oven to 375°F (190°C).
2.Slice the tops off each bell pepper and set the tops aside.
3.Remove the seeds and white membranes from inside each pepper and discard.
4.Arrange the hollowed peppers upright in a 9x13 inch baking dish.
boil · ~20 min
Cook the quinoa.
1.In a saucepan, combine the rinsed quinoa with 1.5 cups water and bring to a boil.
2.Reduce heat to low, cover, and simmer until the water is absorbed (about 15 minutes).
3.Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
TIPQuinoa is done when the little white tails have spiraled out and the grains are tender.
saute · ~10 min
Build the filling.
1.Heat the olive oil in a large skillet over medium heat.
2.Add the diced onion and cook until soft and translucent (about 4 minutes).
3.Add the garlic and cook for 30 seconds until fragrant.
4.Stir in the diced tomato, corn, cumin powder, smoked paprika, salt, and black pepper. Cook for 2 minutes.
5.Fold in the cooked quinoa and black beans. Stir well and cook for 2 more minutes to let the flavors combine.
6.Remove from heat.
TIPDon't overcook the vegetables — they'll cook more in the oven.
assemble
Stuff the peppers.
1.Spoon the quinoa filling generously into each hollowed bell pepper, pressing down gently.
2.Mound the filling slightly above the rim of each pepper.
3.Top each stuffed pepper with shredded cheddar cheese.
bake · ~25 min
Bake the peppers.
1.Place the reserved pepper tops on the baking dish next to the peppers (or loosely over them, if you like).
2.Bake for 25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
TIPFor extra browning, switch to broil for the last 2 minutes — watch closely so the cheese doesn't burn.
garnish
Garnish and serve.
1.Sprinkle freshly chopped coriander leaves over the baked peppers.
2.Serve hot with lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse quinoa thoroughly before cooking to remove bitter saponins.
2
Choose peppers with flat bottoms so they stand upright in the dish.
3
Stuff peppers generously and mound filling; it will settle slightly as it bakes.
4
For smoky depth, use smoked paprika—it's key to the dish's character.
5
Bake until peppers are fork-tender but not mushy; start checking at 20 minutes.
6
Make the filling up to 2 days ahead; stuff and bake just before serving.

RECIPE VARIATIONS