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Stuffed peppers have long been a staple in kitchens around the world, celebrated for their versatility and healthful qualities. This dish not only serves as a meal but also as a canvas for creativity, allowing cooks to express their culinary flair while providing a balanced and nutritious option for families and individuals alike. By incorporating quinoa and a variety of colorful vegetables, Savory Quinoa & Veggie Stuffed Peppers emerge as an appealing choice for those looking to embrace more plant-based meals in their diet. The ease of preparation paired with the vibrant presentation makes this dish an enticing option for both novice cooks and seasoned chefs.

Savory Quinoa & Veggie Stuffed Peppers

Discover the deliciousness of Savory Quinoa & Veggie Stuffed Peppers, a nutritious and vibrant dish perfect for any meal. Packed with protein-rich quinoa, colorful vegetables, and flavorful spices, these stuffed peppers are not only easy to prepare but also incredibly versatile. Tailor the filling to suit your taste or dietary preferences, making them a wonderful addition to your culinary repertoire. Enjoy a wholesome meal that nourishes both body and soul.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, diced

1 cup corn (fresh, frozen, or canned)

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

½ cup shredded cheese (cheddar or mozzarella) - optional

Fresh cilantro or parsley for garnish (optional)

Olive oil

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

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

      Sauté Vegetables: In a large skillet over medium heat, drizzle a tablespoon of olive oil. Add the diced onion and minced garlic; sauté until the onion becomes translucent, about 3-4 minutes.

        Add Remaining Veggies: Add the diced zucchini, carrot, corn, and black beans to the skillet. Sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for another 5-7 minutes until the vegetables are tender.

          Mix Everything Together: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and diced tomatoes. Mix until thoroughly combined. Taste and adjust seasoning if necessary.

            Prepare the Peppers: While you are mixing, carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil for added flavor.

              Stuff the Peppers: Place the prepared peppers upright in a baking dish. Generously fill each pepper with the quinoa and vegetable mixture. If desired, sprinkle shredded cheese on top of the stuffed mixture.

                Bake: Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to keep the peppers moist during baking. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                  Uncover & Finish Baking: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

                    Serve & Garnish: Once done, remove from the oven and let cool slightly. Serve warm, garnished with freshly chopped cilantro or parsley if desired.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6