Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 medium onion, diced - 2 garlic cloves, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or dairy-free alternative) - Fresh cilantro for garnish To make the best stuffed bell peppers with quinoa, gather these ingredients. They create a healthy and tasty dish. The quinoa adds protein and fiber. The bell peppers provide color and crunch. Using black beans and corn boosts flavor. Onions and garlic give a nice aroma. Spices like cumin and smoked paprika add depth. The toppings, like cheese and fresh cilantro, finish the dish. You can find the full recipe to guide you through cooking. Enjoy making this easy meal! - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds and membranes. To start, I preheat my oven. This step warms it up for baking later. Next, I take the bell peppers and cut off the tops. I make sure to remove all the seeds and membranes inside. This makes room for the tasty filling. I like to brush the outside with a bit of olive oil. It helps them brown nicely in the oven. - Combine rinsed quinoa and vegetable broth in a medium pot. - Bring to a boil, reduce heat, cover, and simmer for about 15 minutes. Now, I focus on the quinoa. I rinse it well to remove any bitter taste. Then, I place the rinsed quinoa in a medium pot. I add vegetable broth for flavor. I bring this mix to a boil and then turn down the heat. Cover the pot and let it simmer for about 15 minutes. When done, the quinoa will be fluffy and ready for the filling. - Sauté onions in olive oil until translucent. - Add garlic, cumin, smoked paprika, and chili powder. In a large pan, I heat a tablespoon of olive oil. I add diced onions and cook them until they turn translucent. This usually takes about five minutes. Next, I add minced garlic, cumin, smoked paprika, and chili powder. The spices make the kitchen smell amazing. I stir this for a minute to let the flavors combine. - Combine cooked quinoa, black beans, corn, diced tomatoes, and sautéed onions. - Season with salt and pepper to taste, and mix in half of the cheese if desired. In a big bowl, I mix the cooked quinoa with black beans and corn. I also add diced tomatoes and the sautéed onions. I season everything with salt and pepper. If I want a creamier filling, I mix in half of the cheese now. It makes the filling richer and more delicious. - Spoon the quinoa mixture evenly into the bell peppers. - Top each with remaining cheese. I take the quinoa mixture and spoon it into each bell pepper. I fill them evenly and press it down gently. Once filled, I sprinkle the remaining cheese on top of each pepper. This will melt and create a tasty crust while baking. - Cover with foil and bake for 25 minutes. - Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is golden. I cover the baking dish with foil and place it in the oven. I bake for 25 minutes to let the peppers soften. After that, I take off the foil and bake for another 10-15 minutes. I watch closely until the cheese is melted and golden. The peppers should be tender but not mushy. This whole process leads to a colorful dish that is both healthy and easy. For the full recipe, refer to the section above. Enjoy the wonderful flavors of these stuffed bell peppers! To make your stuffed bell peppers shine, spices are key. Use cumin, smoked paprika, and chili powder for a warm and rich taste. These spices give the filling a vibrant kick. Remember to season your filling well. A pinch of salt and pepper can make a big difference. Taste your mix before stuffing the peppers. Adjust the seasoning as needed to make it perfect. Check your quinoa after about 15 minutes. It should be fluffy and the liquid should be gone. For the peppers, they should be tender but not mushy. To test, poke a fork into a pepper; it should go in easily. When it comes to cheese, you want it melted and slightly golden. If you like a crispy top, broil them for a minute or two at the end. Serve your stuffed peppers on a colorful plate to catch the eye. You can slice the peppers in half for a fun twist. Garnish with fresh cilantro for a pop of green. It adds flavor and makes the dish look fancy. Try adding a drizzle of olive oil or a squeeze of lime before serving for extra flair. {{image_4}} You can change the protein in the stuffed peppers to suit your taste. For a vegan option, use lentils or chickpeas. These add great texture and flavor. If you prefer meat, ground turkey or chicken works well. You can also use tofu for a plant-based twist. Just crumble it and mix it with your filling. Feel free to experiment with different fillings. Instead of quinoa, you can try rice or barley. Both grains provide unique tastes and textures. You can also add chopped spinach, zucchini, or mushrooms to the mix. These vegetables add nutrients and flavor. If you want more protein, try adding kidney beans or lentils. For gluten-free options, make sure to choose gluten-free grains. Quinoa is already gluten-free, but rice is another good choice. If you are on a low-carb or keto diet, use cauliflower rice instead. This keeps the dish light and healthy. You can still use all the same spices and flavors, so you won’t miss a thing. To store your stuffed bell peppers, let them cool first. Then, place them in an airtight container. This keeps them fresh. You can store them in the fridge for up to four days. If you want to keep them longer, freezing is a great option. For freezing, you can freeze them both cooked or uncooked. If uncooked, wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. For cooked peppers, let them cool, then store them in a similar way. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge. Reheat them in the oven at 350°F (175°C) until warm. You can prep ingredients ahead of time. Cook the quinoa and chop the veggies a day before. This makes it easy to assemble the peppers quickly. You can also use the filling in other meals. Try it in tacos, salads, or even as a dip. Stuffed peppers are easy to customize and a fun meal for any time! You can use quinoa, farro, or couscous instead of rice. Quinoa is great because it cooks fast and is full of protein. For a fun twist, use cauliflower rice for a low-carb option. Mix in beans, veggies, or nuts for more flavor and texture. Yes, you can eat raw bell peppers! They are crunchy and full of nutrients. Raw peppers have vitamin C, which helps your immune system. They also have fiber, which is good for digestion. Just wash them well before eating. Serve stuffed peppers with a simple salad. A green salad with vinaigrette works well. You can also add crusty bread or garlic bread. Rice or quinoa on the side can soak up the flavors, too. For a fun touch, offer some salsa or guacamole. Look for tender peppers with a slight char on top. The cheese should be melted and golden. You can also poke a fork in the pepper; it should be soft but not mushy. If the filling is hot all the way through, they are ready! Yes! You can prepare the filling and stuff the peppers ahead. Store them in the fridge for a day or two. When ready, bake them straight from the fridge or after freezing. Just add a few extra minutes to the cooking time. Check out the Full Recipe for more tips! Stuffed bell peppers with quinoa are healthy and simple to make. We covered the main ingredients, from vibrant peppers to protein-rich quinoa. You learned step-by-step instructions to ensure they taste great. Flavor tips, variations, and storage methods help you customize and enjoy these meals easily. Remember, cooking can be fun and creative. You can change fillings based on what you have. Enjoy every bite, knowing you made a nutritious dish.

Stuffed Bell Peppers with Quinoa

Discover a vibrant and healthy dish with these Quinoa Fiesta Stuffed Bell Peppers! Packed with quinoa, black beans, corn, and spices, this colorful meal is not only delicious but also easy to make. Perfect for a nutritious lunch or dinner, these stuffed peppers will be a hit with the whole family. Click through for the full recipe and bring some fiesta flair to your table today!
Print Recipe Pin Recipe

Ingredients
  

4 große Paprika (jede Farbe)

1 Tasse Quinoa, gründlich gewaschen

2 Tassen Gemüsebrühe

1 Dose (15 oz) schwarze Bohnen, abgetropft und gewaschen

1 Tasse Mais (gefroren oder aus der Dose)

1 mittelgroße Zwiebel, gewürfelt

2 Knoblauchzehen, fein gehackt

1 Teelöffel Kreuzkümmel

1 Teelöffel geräuchertes Paprikapulver

1/2 Teelöffel Chilipulver

Salz und Pfeffer nach Geschmack

1 Tasse gewürfelte Tomaten (aus der Dose oder frisch)

1 Tasse geriebener Käse (Cheddar oder eine milchfreie Alternative)

Frischer Koriander zum Garnieren

Instructions
 

Paprika vorbereiten: Heize den Ofen auf 190°C (375°F) vor. Schneide die Oberseiten der Paprika ab und entferne Samen und Membranen. Bürste die Außenseiten leicht mit Olivenöl ein und stelle sie aufrecht in eine Auflaufform.

    Quinoa kochen: In einem mittelgroßen Topf die gewaschene Quinoa und die Gemüsebrühe vermengen. Aufkochen, dann die Hitze herunterschalten, abdecken und etwa 15 Minuten köcheln lassen, bis die Quinoa fluffig ist und die Flüssigkeit aufgesogen ist. Vom Herd nehmen und einige Minuten ruhen lassen, dann mit einer Gabel auflockern.

      Füllung zubereiten: In einer großen Pfanne einen Esslöffel Olivenöl bei mittlerer Hitze erhitzen. Die gewürfelte Zwiebel hinzufügen und etwa 5 Minuten anschwitzen, bis sie glasig ist. Den gehackten Knoblauch, Kreuzkümmel, geräuchertes Paprikapulver und Chilipulver hinzufügen und eine weitere Minute braten, bis es duftet.

        Zutaten vermengen: In einer großen Schüssel die gekochte Quinoa, schwarzen Bohnen, Mais, gewürfelte Tomaten und die angebratenen Zwiebeln miteinander vermischen. Mit Salz und Pfeffer nach Geschmack würzen. Falls gewünscht, die Hälfte des Käses hinzufügen, um die Füllung cremiger zu machen.

          Paprika füllen: Löffle die Quinoa-Mischung gleichmäßig in jede Paprika und drücke sie leicht an. Jede gefüllte Paprika mit dem restlichen geriebenen Käse belegen.

            Paprika backen: Decke die Auflaufform mit Aluminiumfolie ab und backe sie 25 Minuten lang. Entferne die Folie und backe weitere 10-15 Minuten, bis die Paprika zart ist und der Käse geschmolzen und goldbraun ist.

              Garnieren und Servieren: Nimm die Auflaufform aus dem Ofen und lasse sie ein paar Minuten abkühlen. Mit gehacktem frischen Koriander garnieren, bevor du die gefüllten Paprika servierst. Genieße deine leuchtenden und gesunden gefüllten Paprika!

                Vorbereitungszeit: 20 Minuten | Gesamtzeit: 55 Minuten | Portionen: 4