Savory Quinoa-Stuffed Bell Peppers
These Savory Quinoa-Stuffed Bell Peppers are a hearty and colorful dish that brings together wholesome ingredients and vibrant flavors. I love how they make a beautiful centerpiece for any meal!
I first made these stuffed peppers during a cozy autumn evening, and they quickly became a staple in my kitchen.
There’s something so comforting about the combination of quinoa, spices, and fresh vegetables all packed into a sweet bell pepper.
Plus, they’re not just pretty to look at; they’re packed with nutrition and flavor.
I always find myself experimenting with different spices and herbs based on what’s in my pantry.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to mix and match beans or grains based on what you have on hand. I sometimes use lentils instead of black beans for a different texture. You can also add some nutritional yeast for a cheesy flavor without any vegan cheese!
Tips & Notes
- •I love to sprinkle some extra spices on top before baking for an extra flavor punch.
- •If you have any leftover filling, it's great on its own as a salad topping!
Recipe Variations
- •You can throw in some chopped spinach or kale for added nutrients and color.
- •Sometimes I add in some diced jalapeños for a spicy kick if I'm in the mood.
Storage & Freezing
These stuffed peppers keep well in the fridge for about 3-4 days. Just reheat them in the oven or microwave when you're ready to enjoy!
Frequently Asked Questions
Can I prepare these ahead of time?
Absolutely! You can assemble the peppers and store them in the fridge for a day before baking. Just cover them tightly.
What if I don't like quinoa?
You can substitute it with brown rice or even couscous if you're looking for something quicker!
Rate this Recipe
Loading votes...
You May Also Like
Savory Tempeh Sliders
These sliders are a delightful plant-based twist on a classic, packed with flavor and satisfying enough to please everyone at the table. I love how the tempeh absorbs the spices, making every bite a burst of umami goodness.
Maple Garlic Tempeh Bowls
These Maple Garlic Tempeh Bowls are a delightful balance of sweet and savory, with a satisfying crunch from fresh veggies. I love how wholesome and nourishing this dish is, making it perfect for a cozy dinner.
Savory Chickpea Crepes
These chickpea crepes are not only packed with protein but also bring a delightful nutty flavor that I can't get enough of. They're versatile enough to fill with whatever veggies you have on hand!
These Savory Quinoa-Stuffed Bell Peppers are a hearty and colorful dish that brings together wholesome ingredients and vibrant flavors. I love how they make a beautiful centerpiece for any meal!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
- 4
Add the rinsed quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 5
While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- 6
In a large bowl, combine the cooked quinoa, black beans, corn, and diced tomatoes (with juices). Mix well.
- 7
Spoon the quinoa mixture into each bell pepper, packing it down gently.
- 8
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes.
- 9
Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Comments
Loading comments...