Cozy Autumn Cheese Stuffed Peppers
A warming dish of bell peppers stuffed with a cheesy quinoa filling, perfect for fall.
Ingredients
- 4.0 large bell peppers
- 1.0 cup cooked quinoa or brown rice
- 1.0 cup shredded sharp cheddar cheese
- 0.5 cup crumbled feta cheese
- 1.0 cup canned pumpkin puree
- 0.5 cup cooked black beans
- 1.0 small onion
- 2.0 cloves garlic
- 1.0 teaspoon ground cumin
- 1.0 teaspoon smoked paprika
- 0.5 teaspoon cinnamon
- 0.0 to taste salt
- 0.0 to taste pepper
- 2.0 tablespoons olive oil
- 0.0 optional fresh parsley or cilantro
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them cut side up in a baking dish and drizzle with a little olive oil, then sprinkle with salt and pepper.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- In a large mixing bowl, combine the cooked quinoa or brown rice, shredded cheddar cheese, crumbled feta cheese, pumpkin puree, black beans, sautéed onion and garlic, cumin, smoked paprika, cinnamon, and a pinch of salt and pepper. Mix well until all ingredients are fully incorporated.
- Carefully spoon the cheese and quinoa mixture into each bell pepper, packing it down gently to ensure they are well-filled. Place the stuffed peppers upright in the prepared baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are golden brown.
- Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro, if desired. Serve warm and enjoy the cozy flavors of autumn!
Notes
Optional to garnish with fresh parsley or cilantro.