Name: Quinoa and Corn Stuffed Bell Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large bell peppers: Choose red, yellow, or green for a colorful presentation.; 1 cup quinoa: Rinsed to remove any bitterness and ensure fluffiness.; 2 cups vegetable broth or water: This will cook the quinoa and add flavor.; 1 cup corn: You can use fresh, frozen, or canned corn for sweetness and texture.; 1 small onion: Finely chopped to add depth to the filling.; 2 cloves garlic: Minced for a fragrant and savory touch.; 1 teaspoon cumin: This spice adds warmth and earthiness.; 1 teaspoon paprika: For a hint of smokiness and color.; Salt and pepper: To taste, enhancing all the flavors.; 1/2 cup fresh cilantro: Chopped, for a fresh and zesty finish.; 1 tablespoon olive oil: For drizzling, adding richness to the dish.; Optional: 1 cup shredded cheese (cheddar or mozzarella) for a creamy topping.

Description

Quinoa and corn stuffed bell peppers are a delightful dish that combines vibrant bell peppers with a nutritious filling made from fluffy quinoa, sweet corn, and a mix of spices.

Ingredients

Scale

4 large bell peppers: Choose red, yellow, or green for a colorful presentation.
1 cup quinoa: Rinsed to remove any bitterness and ensure fluffiness.
2 cups vegetable broth or water: This will cook the quinoa and add flavor.
1 cup corn: You can use fresh, frozen, or canned corn for sweetness and texture.
1 small onion: Finely chopped to add depth to the filling.
2 cloves garlic: Minced for a fragrant and savory touch.
1 teaspoon cumin: This spice adds warmth and earthiness.
1 teaspoon paprika: For a hint of smokiness and color.
Salt and pepper: To taste, enhancing all the flavors.
1/2 cup fresh cilantro: Chopped, for a fresh and zesty finish.
1 tablespoon olive oil: For drizzling, adding richness to the dish.
Optional: 1 cup shredded cheese (cheddar or mozzarella) for a creamy topping.

Instructions

Wash the bell peppers under cool water, cut the tops off, and remove seeds and membranes.
In a medium saucepan, combine rinsed quinoa with vegetable broth or water, bring to a boil, then simmer for 15 minutes.
In a skillet, heat olive oil, sauté onion until translucent, add garlic, corn, cumin, paprika, salt, and pepper, and cook for 2-3 minutes.
Combine the sautéed mixture with the cooked quinoa and chopped cilantro in a large bowl.
Stuff each bell pepper with the quinoa and corn mixture, pressing down gently, and top with cheese if desired.
Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 25 minutes, then remove foil and bake for an additional 10-15 minutes.
Let cool for a few minutes before serving.

Notes

Choose large, firm bell peppers for best results.
Feel free to customize the filling with additional vegetables or proteins.
These can be made ahead of time and stored in the refrigerator for up to three days.
Leftovers can be stored in an airtight container for up to three days or frozen for up to three months.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 250
Sugar: 5g
Sodium: 300mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 10g
Cholesterol: 5mg

Keywords: Quinoa, Corn, Stuffed Peppers, Vegetarian, Healthy