Protein-Rich Quinoa Stuffed Peppers (Print)

Hearty bell peppers filled with quinoa, beans, veggies, and spices, then baked for a satisfying, colorful meal.

# Ingredients:

→ Produce

01 - 4 large bell peppers, tops removed and seeded
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup baby spinach, chopped
06 - 2 tablespoons fresh cilantro, chopped (optional garnish)
07 - Lime wedges (optional garnish)

→ Grains and Legumes

08 - 1 cup quinoa, rinsed
09 - 1 (15 ounce) can black beans, drained and rinsed
10 - 1 (15 ounce) can corn, drained

→ Dairy and Cheese

11 - 1 cup shredded cheddar or Monterey Jack cheese (optional)

→ Oils and Liquids

12 - 2 tablespoons olive oil
13 - 2 cups vegetable broth

→ Spices and Seasonings

14 - 1 teaspoon ground cumin
15 - 1 teaspoon smoked paprika
16 - ½ teaspoon chili powder
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

# Instructions:

01 - Preheat your oven to 375°F (190°C). Cut off the tops of the bell peppers and meticulously remove the seeds and membranes. Lightly coat the outer surfaces of the peppers with 1 tablespoon of olive oil. Arrange the prepared peppers upright in a baking dish.
02 - In a saucepan, warm the remaining 1 tablespoon of olive oil over medium heat. Introduce the finely chopped red onion and minced garlic to the pan, sautéing for 2 to 3 minutes until their fragrance is released.
03 - Add the diced zucchini to the saucepan and continue to cook for 3 to 4 minutes until it begins to soften.
04 - Incorporate the rinsed quinoa, ground cumin, smoked paprika, chili powder, salt, and black pepper into the saucepan. Toast the mixture for 1 minute, stirring constantly. Pour in the vegetable broth, bringing the liquid to a boil. Reduce the heat, cover the saucepan, and allow it to simmer for 15 minutes, or until the quinoa is fully cooked and all the liquid has been absorbed.
05 - Remove the saucepan from the heat. Gently stir in the drained and rinsed black beans, drained corn, and chopped baby spinach. Ensure all the components are thoroughly combined.
06 - Carefully spoon the prepared quinoa mixture into each of the hollowed-out bell peppers, filling them to the brim.
07 - If using, sprinkle the shredded cheddar or Monterey Jack cheese evenly over the top of each stuffed bell pepper.
08 - Cover the baking dish securely with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes. Following this, remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and any added cheese is beautifully melted.
09 - Garnish the finished stuffed peppers with fresh chopped cilantro, if desired. Serve immediately with lime wedges on the side.

# Pro Tips:

01 -
  • Uses easy-to-find ingredients from your pantry and fridge
  • Delivers a filling and balanced vegetarian meal
  • Great for meal prepping ahead and reheats well for lunches
  • Packed with plant-based protein thanks to quinoa and black beans
  • Customizable for vegan or gluten-free diets
02 -
  • High in plant protein and naturally gluten free
  • Meal preps well and keeps in the fridge for up to four days
  • Easy to customize with seasonal veggies or whatever beans you have on hand
03 -
  • Always rinse quinoa under cold water to remove any natural coating that can taste bitter
  • Toasting the spices before adding liquid brings out their best flavor
  • Packing the peppers tightly helps them keep their shape during baking
  • Do not forget to check peppers for tenderness in the last ten minutes so you can avoid overcooking

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