Description
Autumn Harvest Stuffed Peppers combine hearty quinoa, black beans, and vegetables with warm spices and melted cheese, baked to perfection. This wholesome and colorful dish is perfect for a cozy fall dinner and serves as a nutritious vegetarian meal packed with protein and fiber.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color: red, yellow, green, or orange)
- 1 medium onion (diced)
- 1 cup corn (frozen or canned)
- 2 cloves garlic (minced)
- Fresh cilantro or parsley (for garnish, optional)
Grains & Legumes
- 1 cup quinoa (uncooked)
- 1 can (15 oz) black beans (drained and rinsed)
Others
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 cup shredded cheese (cheddar or a blend)
- 2 tablespoons olive oil
Instructions
- Prepare the bell peppers: Wash the bell peppers thoroughly, slice off the tops, and carefully remove the seeds and membranes to create space for stuffing.
- Cook the quinoa: Rinse the quinoa under cold water to remove bitterness. Combine with water in a pot, bring to a boil, then reduce heat to a simmer and cook until fluffy, about 15 minutes.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until they become translucent and fragrant, approximately 3-5 minutes.
- Combine filling ingredients: Add the cooked quinoa, black beans, corn, diced tomatoes (with juices), ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook together for an additional 5 minutes to blend flavors.
- Stuff the peppers: Spoon the quinoa and vegetable filling into the hollowed bell peppers, leaving room at the top to add cheese.
- Bake with cheese: Place the stuffed peppers upright in a baking dish. Sprinkle shredded cheese evenly over each one. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
- Finish baking: Remove the foil and bake the peppers uncovered for 10-15 more minutes until the cheese is fully melted, bubbly, and slightly browned.
- Cool and serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Adjust spices according to taste for more heat or smokiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in the oven at 350°F (175°C) until warmed through.
