An epic vegetarian main course that tastes as vibrant as it looks!
Now and then, I get sick of the “same old” seasonings like salt and pepper. They make a great base for most dishes, but without some herbs and spices, even a decent dish can still fall short.
When I want a little more pizzazz in my kitchen, I break out recipes like quinoa-stuffed peppers, which taste as colorful as they look. They’re savory with a hint of spice—but not too much. Just enough to satisfy my craving for earthy spices like cumin and paprika, without overpowering or causing the picky eaters in my family to complain. Each bite is tender and juicy from the bell peppers, and the quinoa is almost as filling as meat. Top all that with melty mozzarella, and you have a unique and yummy dish that might just become a new family favorite!
I’ve cooked these a couple times myself, but the best quinoa-stuffed peppers I ever ate were made by a dear friend in British Columbia, Canada. She made them for her husband and me, who were eating a vegetarian diet at the time. I could taste the love she put into them, which inspired me to make them with that kind of generous love long after I had left. There’s something lovely about a home-cooked meal, but what’s even lovelier is the intention behind it.
What is quinoa?
Although it looks like a grain, quinoa is actually a “pseudo-grain.” It’s cooked the same way many grains, such as rice or barley, are. But botanically, it’s the seed of a plant that’s related to beets and spinach. Like other seeds, it’s rich in protein, fiber, and other nutrients, making it a fun and nutritious ingredient, especially for vegetarian meals. I enjoy using quinoa as a filling—such as in this recipe—and as a base for salads.
How do I store leftovers?
Make sure your leftover quinoa-stuffed peppers are at room temperature, then store them in an airtight container. Refrigerate them for 3-5 days, and then reheat them in the oven at 350°F for 10-15 minutes, until they’re completely warm. I don’t recommend freezing them, because this will ruin their tender texture.
Serving suggestions
When in BC, Canada, my dear friend paired quinoa-stuffed peppers with Boiled Potatoes, but you could opt for a side of Butternut Squash Fries or Crock-Pot Sweet Potatoes instead. I’ve also found that Salsa Ranchera, Sour Cream, and Easy Guacamole make great toppings for your peppers to add even more bright flavor. Talk about pizzazz!
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 cups low-sodium vegetable broth
- 6 medium bell peppers
- 2 teaspoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 can diced tomatoes (15 ounces) undrained
- 1 cup frozen corn thawed
- 1 cup canned black beans drained and rinsed
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup low-fat mozzarella cheese shredded
- Fresh cilantro chopped, for garnish
Instructions
- In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
- Preheat your oven to 375°F. Halve the bell peppers lengthwise and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Then add the minced garlic and cook for 1 minute until fragrant.
- Stir the diced tomatoes, thawed corn, and drained beans into the skillet. Add oregano, cumin, paprika, salt, and black pepper. Mix in the cooked quinoa and let it heat through for about 2 minutes.
- Spoon the quinoa mixture evenly into each pepper half. Sprinkle the shredded low-fat mozzarella cheese on top. Arrange the stuffed peppers in a baking dish and bake uncovered for 30 minutes or until the peppers are tender and the cheese is melted. Garnish with cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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