Squash and Quinoa Stuffed Peppers: A Wholesome & Nutritious Delight

Squash and Quinoa Stuffed Peppers: A Wholesome & Nutritious Delight

Squash and Quinoa Stuffed Peppers are a flavorful and nourishing dish that combines the earthy taste of quinoa with the subtle sweetness of squash. This vegetarian delight is perfect for a hearty meal, offering a blend of textures and flavors that will leave you satisfied. The dish is not only nutritious but also aesthetically pleasing, making it a great choice for dinner parties or a healthy family meal.

Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 medium butternut squash, peeled and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup canned black beans, rinsed and drained
– 1 cup corn kernels (fresh or frozen)
– 1 cup shredded cheese (optional, for topping)
– Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
4. Add the diced butternut squash to the skillet and cook, stirring occasionally, until tender, about 10 minutes. If the squash starts to stick, add a splash of water or broth.
5. Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, oregano, salt, and pepper. Mix well to combine all ingredients evenly.
6. Place the bell peppers in a baking dish and stuff them with the quinoa mixture, packing it in tightly.
7. If using cheese, sprinkle it on top of the stuffed peppers.
8. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for the additional 10-15 minutes until the peppers are tender and the cheese (if used) is bubbly and golden.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Enjoy your Squash and Quinoa Stuffed Peppers as a wholesome main course or a delightful side dish. They pair well with a variety of salads or can stand alone as a complete meal.