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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (dairy or vegan, as preferred) - Fresh cilantro or parsley for garnish (optional)

Cozy Vegetable and Quinoa Stuffed Peppers

Discover the perfect plant-based dish with Cozy Veggie Delight: Quinoa-Stuffed Peppers! This nutritious recipe combines vibrant bell peppers with a delicious quinoa filling, packed with black beans, corn, and spices. Ideal for vegetarians and vegans, it’s not only healthy but also easy to prepare. Enjoy a hearty meal that delivers on flavor and presentation, making it a hit at any dinner table. Try it today and elevate your plant-based cooking!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)

2 tbsp olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced red onion and sauté until translucent, about 5 minutes. Add minced garlic, and continue to cook for another minute until fragrant.

        Combine Filling Ingredients: In the skillet, stir in the cooked quinoa, black beans, corn, cherry tomatoes, cumin, smoked paprika, salt, and pepper. Mix everything well and cook for an additional 3-4 minutes until heated through. Remove from heat and stir in half of the cheese.

          Prepare the Peppers: While the filling is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

            Stuff the Peppers: Spoon the quinoa and vegetable mixture evenly into each bell pepper. Press down slightly to ensure they’re filled to the top.

              Top with Cheese: Sprinkle the remaining cheese generously over the stuffed peppers.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly.

                  Garnish and Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro or parsley if desired, and serve warm.

                    Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings