Vegetarian stuffed peppers are a delightful, nutritious, and filling meal that can easily become a staple in your weekly menu. These vibrant bell peppers are filled with a hearty mixture of quinoa, black beans, corn, and a medley of spices, then baked to perfection. Not only are they visually appealing, but they also offer a rich tapestry of flavors and textures. Let’s explore the details of this delectable dish and how you can make it at home.
Why Vegetarian Stuffed Peppers?
Stuffed peppers have long been a favorite in many cuisines around the world, and for good reason. They are versatile, nutritious, and can be customized to suit various dietary preferences. Here’s why you’ll love this vegetarian version:
- Nutritious: Packed with protein from quinoa and black beans, vitamins from bell peppers and corn, and healthy fats if you add cheese or avocado.
- Flavorful: A blend of spices and ingredients creates a symphony of flavors in every bite.
- Easy to Make: With simple preparation and baking, this dish is perfect for both novice and experienced cooks.
- Customizable: You can easily modify the recipe to include your favorite vegetables, grains, or toppings.
Now, let’s dive into the recipe!
Vegetarian Stuffed Peppers Recipe
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa (uncooked)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup shredded cheese (cheddar, Monterey Jack, or your choice, optional)
- 2 tablespoons olive oil
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
2. Prepare the Quinoa
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
3. Prepare the Peppers
- While the quinoa is cooking, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. If the peppers do not stand upright, you can trim a small slice off the bottom to make a flat base.
4. Make the Filling
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cooked quinoa, black beans, corn, and diced tomatoes.
- Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and cook for another 5 minutes to let the flavors meld together.
5. Stuff the Peppers
- Spoon the quinoa mixture into each bell pepper, packing it in gently. Place the stuffed peppers in a baking dish.
- If using cheese, sprinkle it on top of each stuffed pepper.
6. Bake the Peppers
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and golden brown.
7. Serve
- Remove the stuffed peppers from the oven and let them cool slightly before serving.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Tips for Customization
- Add Vegetables: Enhance the nutritional profile by adding chopped zucchini, spinach, or mushrooms to the filling.
- Grain Alternatives: Substitute quinoa with rice, farro, or couscous if preferred.
- Cheese Variations: Experiment with different types of cheese like feta, goat cheese, or a dairy-free alternative.
- Spice it Up: Add diced jalapeños or a dash of hot sauce for extra heat.
