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In recent years, quinoa has gained popularity as a nutritious and versatile grain, making its way into various dishes around the globe. One delightful way to enjoy this superfood is through vibrant quinoa-stuffed bell peppers. This dish not only bursts with color but also provides a wholesome meal packed with protein, fiber, and essential vitamins. Ideal for busy weeknights or as a healthy addition to your meal prep, these stuffed peppers are sure to please both vegetarians and meat-lovers alike.

Healthy Twist Quinoa Stuffed Bell Peppers

Bring the essence of spring to your table with these vibrant quinoa-stuffed bell peppers! This easy weeknight dinner is not only colorful but also packed with protein, fiber, and essential vitamins. Bursting with flavor from spices and fresh ingredients, theyre a wholesome option for your brunch or Easter gatherings. Perfect for busy nights, save this recipe for a comforting meal the whole family will love!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper to taste

½ cup shredded low-fat cheese (optional, for topping)

Fresh cilantro or parsley, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and set aside.

    Sauté the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté the red onion and garlic for about 3-4 minutes, until the onion is translucent.

      Mix Ingredients: In the skillet with the sautéed onion and garlic, stir in the black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes to combine flavors. Remove from heat.

        Prepare the Bell Peppers: While the filling is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. You can chop up some of the tops and mix them into the filling if desired.

          Stuff the Peppers: Place the bell peppers upright in a baking dish. Spoon the quinoa filling into each pepper, packing it tightly. If using cheese, sprinkle it on top of the stuffed peppers.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly golden.

              Garnish and Serve: Once done, remove from the oven and let the peppers cool slightly. Garnish with chopped cilantro or parsley and serve with lime wedges on the side for an extra zing.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4