Description
Cheesy Veggie Delight Stuffed Bell Peppers are a flavorful and nutritious vegetarian meal. This recipe features bell peppers filled with a hearty mix of quinoa, black beans, and fresh vegetables, all topped with melted cheese.
Ingredients
Scale
- 4 large bell peppers (any color: red, yellow, or green)
- 1 cup quinoa (rinsed under cold water)
- 2 cups vegetable broth (or water)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup corn (fresh or frozen)
- 1 cup cherry tomatoes (halved)
- 1 medium zucchini (diced)
- 1/2 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (or cheese of your choice)
- 1/4 cup fresh cilantro (chopped, for garnish)
- 2 tablespoons olive oil
- Juice of 1 lime
Instructions
- Cook the Quinoa: In a medium-sized pot, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15 minutes or until the quinoa becomes fluffy and all the liquid is absorbed. Once done, remove from heat and set aside.
- Preheat the Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes inside. Lightly brush the outer surfaces of the peppers with olive oil. Arrange them upright in a baking dish.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped red onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes. Next, stir in the diced zucchini, corn, and halved cherry tomatoes, sautéing for an additional 5 minutes until the vegetables are slightly tender.
- Mix the Filling: In the skillet, combine the previously cooked quinoa with the black beans, cumin powder, smoked paprika, salt, and black pepper. Stir everything together until well incorporated. Gently fold in half of the shredded cheese and pour in the lime juice.
- Stuff the Peppers: Carefully fill each bell pepper with the quinoa and vegetable mixture, packing it tightly. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
- Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender.
- Garnish and Enjoy: Allow the peppers to rest for 5 minutes. Sprinkle with freshly chopped cilantro before serving.
Notes
- For an extra cheesy finish, you can add more cheese on top.
- Serve with a wedge of lime on the side.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approximately 300
- Sugar: Not Specified
- Sodium: Not Specified
- Fat: Not Specified
- Saturated Fat: Not Specified
- Unsaturated Fat: Not Specified
- Trans Fat: Not Specified
- Carbohydrates: Not Specified
- Fiber: Not Specified
- Protein: Not Specified
- Cholesterol: Not Specified