Fiesta Stuffed Peppers

$- 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 kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese (optional) - Fresh cilantro for garnish Fiesta stuffed peppers are colorful and tasty. They bring a pop of flavor to any meal. Use any color of bell peppers. Red, yellow, or green all work well. Choose fresh ingredients for the best taste. Rinse the quinoa before cooking. This removes a bitter coating. The vegetable broth adds rich flavor to the quinoa. - Black olives, chopped - Avocado, diced - Jalapeños, chopped for heat - Sour cream or Greek yogurt for serving - Lime wedges for a zesty touch Feel free to customize your stuffed peppers. Add black olives for a salty bite. Diced avocado gives a creamy texture. For heat, chop up jalapeños and mix them in. Sour cream or Greek yogurt adds creaminess on top. Squeeze lime for a fresh flavor boost. - Brown rice instead of quinoa - Chicken or beef broth for more flavor - Canned mixed beans in place of black beans - Mozzarella cheese instead of cheddar - Spinach or kale for extra greens You can swap ingredients based on your taste. Brown rice works well if you prefer it over quinoa. Chicken or beef broth adds a meaty taste. Use mixed beans for variety and texture. If you like mozzarella, it melts great on top. Adding spinach or kale gives you more nutrients. {{ingredient_image_1}} To start, choose four large bell peppers. You can pick any color you like. Cut off the tops and remove the seeds inside. This step is key. It makes room for the tasty filling. Brush the outsides with a little olive oil. This helps them cook nicely. Place the peppers upright in a baking dish. Next, grab one cup of rinsed quinoa. In a saucepan, bring two cups of vegetable broth to a boil. Once boiling, add the quinoa. Lower the heat and cover the pan. Let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. Fluff it with a fork when it’s done. In a large bowl, mix the cooked quinoa with black beans, corn, and diced tomatoes. Add spices like cumin, paprika, and chili powder. Don’t forget to season with salt and pepper. Stir everything until it’s well mixed. Now, it’s time to stuff those peppers! Fill each one with the quinoa mixture. Pack it in tightly to hold everything together. If you like cheese, sprinkle some on top. Cover the baking dish with aluminum foil. Bake in your preheated oven at 375°F for 25 minutes. After that, remove the foil. Bake for another 10 minutes. This step makes the peppers tender and the cheese bubbly. When finished, let them cool for a few minutes. Garnish with fresh cilantro for a pop of color! When picking bell peppers, look for smooth, shiny skins. They should feel firm, not soft. Choose peppers with vibrant colors for more flavor. Green, red, yellow, and orange all taste great. Each color has a unique sweetness level. Red is the sweetest, while green is more bitter. Always select peppers that are heavy for their size. This tells you they are fresh and juicy. Ovens can cook unevenly, so check your stuffed peppers often. If your oven runs hot, reduce the baking time by a few minutes. If it's cooler, add a few extra minutes. Always start with the recommended time, then check for doneness. The peppers should be soft but not mushy. If you notice they are browning too fast, cover them with foil. This helps them cook evenly. To boost flavor, don’t skip the spices. Cumin, paprika, and chili powder add warmth. You can also add garlic or onion for more depth. Try squeezing lime juice over the top for freshness. Fresh herbs, like cilantro, make a big difference too. You can even mix in cooked sausage or ground turkey for a heartier dish. Cheese on top adds creaminess and richness. Feel free to get creative and make it your own! Pro Tips Choose Colorful Peppers: Selecting a variety of colored bell peppers not only enhances the visual appeal of your dish but also adds subtle variations in flavor. Extra Flavor Boost: Consider adding diced jalapeños or a splash of hot sauce to the quinoa mixture for an extra kick of flavor and spice. Make Ahead: Prepare the stuffed peppers a day in advance. Simply assemble them and store in the fridge. Bake right before serving for a hassle-free meal. Serve with a Side: Pair the stuffed peppers with a side salad or guacamole for a complete meal that balances flavors and textures. {{image_2}} You can easily make vegetarian or vegan stuffed peppers. Start with the base recipe. Use quinoa, black beans, corn, and tomatoes. For vegan, skip the cheese or use a plant-based cheese. You may also add spinach, zucchini, or mushrooms. These veggies add flavor and nutrition. You can even use lentils instead of beans for a different texture. If you love meat, try adding ground beef, turkey, or chicken. Brown the meat first. Mix it with the quinoa and veggies. The meat adds protein and a hearty taste. You can also use sausage for more spice. Just cook the sausage before mixing it in. Adjust seasonings to match the meat's flavor. Stuffed peppers have many global flavors. For a Mediterranean twist, use rice, feta, and olives. Add herbs like oregano and basil for a fresh taste. For a Mexican style, mix in taco seasoning and top with avocado. You can also try Asian flavors with rice, soy sauce, and ginger. Each option makes a unique dish. Feel free to explore and enjoy! To keep your stuffed peppers fresh, store them in an airtight container. You can place them in the fridge for up to four days. If you plan to eat them later, let them cool first. This helps avoid moisture build-up, which can make them soggy. Freezing stuffed peppers is easy! Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. Thaw them overnight in the fridge before cooking. This makes meal prep a breeze! Reheat your stuffed peppers in the oven for the best taste. Preheat the oven to 350°F (175°C). Place them in a baking dish and cover with foil to keep them moist. Heat for about 20 minutes. If you want a crispy top, remove the foil for the last five minutes. Enjoy your tasty leftovers! Yes, you can use brown rice. Brown rice adds a nice texture. It also has a nutty flavor. Just note that it takes longer to cook than quinoa. You will need about 45 minutes to make it tender. Make sure to use the right amount of liquid. For every cup of brown rice, use two cups of vegetable broth. Stuffed peppers are done when they are tender. You can check them with a fork. The peppers should be soft but still hold their shape. If you added cheese, it should be melted and bubbly. Bake them covered for 25 minutes, then uncover and bake for 10 more minutes. This helps them cook evenly. Great sides include a fresh salad or warm bread. A simple green salad helps balance the meal. You can also serve it with avocado slices for creaminess. Rice or quinoa on the side adds more texture. For a fun twist, serve with tortilla chips and salsa. This adds crunch and flavor. Fiesta stuffed peppers are easy to make and fun to enjoy. Start with fresh bell peppers and a tasty filling of quinoa or meat. There are many ways to customize your peppers with different ingredients. Remember to cook them just right for the best flavor. In the end, stuffed peppers are a great meal prep option. You can store, freeze, and reheat them easily. With the tips and variations shared, you can make this dish your own. Enjoy experimenting with flavors and make every bite count!$

A vibrant and flavorful dish featuring bell peppers stuffed with a hearty quinoa mixture, perfect for a festive meal.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

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 kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon paprika
0.5 teaspoon chili powder
to taste salt and pepper
1 cup shredded cheddar cheese (optional)
for garnish fresh cilantro

Instructions

Preheat your oven to 375°F (190°C).
In a saucepan, bring the vegetable broth to a boil. Add quinoa, reduce to a simmer, and cover for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, prepare the bell peppers. Slice the tops off and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Mix until well combined.
Stuff each bell pepper with the quinoa mixture, packing it in tightly. If using cheese, sprinkle a generous amount on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Once done, let the peppers cool for a few minutes before garnishing with fresh cilantro.

Notes

Serve the stuffed peppers on a colorful platter, drizzling a little olive oil around the base for a touch of elegance. Garnish with extra cilantro and lime wedges for a burst of freshness.

Keyword quinoa, stuffed peppers, vegetarian