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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 medium zucchini, diced - 1 medium carrot, grated - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup corn (fresh, frozen, or canned) - 1 cup shredded cheese (optional, use a dairy-free option for vegan) - Fresh cilantro or parsley for garnish (optional)

Hearty Vegetable and Quinoa Stuffed Peppers

Discover the vibrant and nutritious world of Colorful Quinoa & Veggie Stuffed Peppers! This easy recipe uses quinoa as a superfood base, packed with protein and essential nutrients, and combines it with a medley of fresh vegetables like bell peppers, zucchini, and carrots. Whether you're vegetarian, gluten-free, or simply looking for a healthy meal, these colorful stuffed peppers make for a delicious and satisfying option that is both visually stunning and loaded with health benefits. Enjoy the perfect balance of flavors and textures while nourishing your body!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium zucchini, diced

1 medium carrot, grated

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup diced tomatoes (with juices)

1 cup shredded cheese (cheddar or mozzarella), optional

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.

    Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

      Prepare the Peppers: While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in the prepared baking dish.

        Sauté the Vegetables: In a large skillet over medium heat, add a splash of olive oil. Add the chopped onion and garlic, sautéing until they’re soft and translucent, about 3-4 minutes. Add the zucchini and carrot, cooking for another 3 minutes until softened.

          Mix the Filling: In the skillet with the vegetables, add the black beans, corn, cooked quinoa, diced tomatoes, cumin, smoked paprika, oregano, and seasoning with salt and pepper. Stir well to combine and cook for an additional 2-3 minutes until heated through.

            Stuff the Peppers: Using a spoon, generously fill each bell pepper with the quinoa and vegetable mixture. If desired, sprinkle cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cheese is melted and bubbly.

                Garnish and Serve: Once done, take them out of the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for added flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4