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Stuffed peppers have long been a beloved dish in various cuisines around the world, celebrated for their versatility and the creative freedom they offer in the kitchen. Whether you are looking for a hearty main course, a vibrant side dish, or a meal prep option, stuffed peppers can be tailored to fit your culinary desires. These colorful vessels not only look appealing on the plate but also provide an excellent opportunity to incorporate a variety of nutrient-rich ingredients.

Savory Quinoa & Veggie Stuffed Peppers

Discover the delicious and nutritious Savory Quinoa & Veggie Stuffed Peppers, perfect for any meal occasion. These vibrant, protein-packed peppers are filled with quinoa, black beans, and a mix of fresh vegetables, making them suitable for vegan, vegetarian, and gluten-free diets. Learn about the key ingredients and their health benefits, along with easy preparation steps and tips for a delightful presentation. Explore endless customization options to suit your taste preferences and elevate your culinary experience!
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Ingredients
  

4 large bell peppers in vibrant colors (red, yellow, green, or orange)

1 cup quinoa, well-rinsed under cold water

2 cups vegetable broth (or water for a lighter flavor)

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

1 cup corn kernels, either frozen or fresh

1 medium zucchini, finely diced

1 cup cherry tomatoes, halved for sweetness

1 teaspoon ground cumin for warmth

1 teaspoon paprika for a subtle smokiness

1 teaspoon garlic powder for flavor

1 teaspoon onion powder for depth

Sea salt and black pepper to taste

1 cup shredded cheese (cheddar or mozzarella) – optional, for a creamy topping

Fresh cilantro or parsley, finely chopped for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so that it’s hot and ready for the stuffed peppers.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and inner membranes. You can lightly brush the outer surfaces with olive oil for added flavor. Arrange the empty peppers upright in a baking dish.

      Cook the Quinoa: In a medium saucepan, pour in the vegetable broth (or water) and bring it to a rolling boil. Add the rinsed quinoa to the boiling liquid, then cover the pot, reduce the heat, and let it simmer gently on low heat for about 15 minutes or until all the liquid has been absorbed. Once cooked, use a fork to fluff the quinoa.

        Mix the Filling: In a large mixing bowl, add the fluffed quinoa along with the black beans, corn, diced zucchini, halved cherry tomatoes, cumin, paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Stir well to ensure all ingredients are combined seamlessly.

          Stuff the Peppers: Using a spoon, fill each bell pepper generously with the quinoa mixture. Pack the filling down gently to ensure they are filled to the brim. If you desire extra richness, sprinkle shredded cheese on top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil to lock in moisture and bake the peppers in the preheated oven for 25 minutes. After this initial cooking time, remove the foil and continue to bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbling (if used).

              Garnish and Serve: Once they are done baking, allow the peppers to rest for a few minutes. Before serving, sprinkle the tops with freshly chopped cilantro or parsley for a burst of color and flavor.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6

                  Presentation Tips: Serve the stuffed peppers on a colorful platter, drizzled with a squeeze of lime and a dollop of sour cream or Greek yogurt on the side for an extra layer of flavor. Enjoy!