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Quinoa Fiesta Stuffed Bell Peppers are not just a dish; they are a vibrant celebration of flavors and nutrition. This recipe takes the humble bell pepper and transforms it into a colorful vessel brimming with a savory quinoa filling, making it an appealing choice for anyone seeking a nourishing meal. Whether you’re a busy professional, a dedicated parent, or someone simply looking to add more plant-based meals into your diet, these stuffed peppers are a delightful option that can be served for lunch, dinner, or even as a festive party dish.

Stuffed Bell Peppers with Quinoa

Discover the vibrant flavors of Quinoa Fiesta Stuffed Bell Peppers! This delicious recipe combines colorful bell peppers with a savory quinoa filling, making it perfect for lunches, dinners, or festive gatherings. Packed with protein, fiber, and essential nutrients, these stuffed peppers offer a wholesome vegetarian meal that can easily be customized. Enjoy a nutritious feast that looks stunning and tastes even better—perfect for any occasion!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly grease a baking dish and place the peppers upright in it.

    Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

      Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to combine all ingredients.

        Stuff the Peppers: Carefully spoon the quinoa mixture into each prepared bell pepper, packing it in gently with a spoon.

          Top with Cheese: Sprinkle shredded cheese on top of each stuffed pepper for a delicious cheesy finish.

            Bake: Cover the baking dish with foil (to retain moisture) and place in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove from oven and let cool for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side for an extra zesty kick.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4