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Stuffed peppers have long been celebrated as a versatile and nutritious meal option that combines a variety of flavors and textures into one delightful dish. This culinary classic offers a blank canvas for creativity, allowing home cooks to tailor the filling to their preferences and dietary needs. In this recipe, we spotlight the incredible combination of quinoa and a vibrant medley of vegetables, making our Hearty Vegetable and Quinoa Stuffed Peppers both delicious and healthful. Packed with essential nutrients, this dish serves as an excellent choice for vegetarians and anyone looking to incorporate more plant-based meals into their diet.

Hearty Vegetable and Quinoa Stuffed Peppers

Discover the delightful flavors of Hearty Vegetable and Quinoa Stuffed Peppers—a nutritious meal that's perfect for any occasion! This recipe combines protein-rich quinoa with colorful vegetables, creating a satisfying dish that's both visually appealing and packed with essential nutrients. Easy to customize, these stuffed peppers can cater to any dietary preference. Elevate your dining experience with this wholesome and flavorful choice that nourishes the body and pleases the palate!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium onion, diced

3 cloves garlic, minced

1 zucchini, diced

1 cup corn (fresh, frozen, or canned)

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

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

½ cup shredded cheese (optional)

Fresh cilantro, chopped (for garnish)

Olive oil for sautéing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Set aside.

      Prepare the Bell Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.

        Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and cook until it becomes translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute. Then, add the zucchini and corn, cooking for 3-4 minutes until tender.

          Mix the Filling: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, cherry tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together until well mixed.

            Stuff the Peppers: Generously fill each bell pepper with the quinoa and vegetable mixture. If using cheese, sprinkle a little on top of each stuffed pepper.

              Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if added) is melted and bubbly.

                Garnish and Serve: Remove from the oven, let the peppers cool slightly, and garnish with fresh chopped cilantro before serving.

                  Prep Time, Total Time, Servings: 20 mins | 60 mins | 4 servings