John Washington
Quinoa and Vegetable Stuffed Peppers: A Nutritious and Flavor-Packed Dish
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Looking for a wholesome, delicious meal that is both satisfying and healthy? Try this Quinoa and Vegetable Stuffed Peppers recipe. Packed with protein-rich quinoa and a variety of colorful vegetables, these stuffed peppers make for a great weeknight dinner that you can feel good about. Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your diet, this dish has something for everyone.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– 1 cup corn kernels (fresh, canned, or frozen)
– 1 cup black beans, rinsed and drained
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/2 cup shredded cheese (optional)
– Fresh cilantro or parsley for garnish
Instructions:
1. Prepare the Quinoa:
– Rinse the quinoa under cold water. Combine the rinsed quinoa with vegetable broth or water in a medium saucepan.
– Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat Your Oven:
– Preheat your oven to 375°F (190°C).
3. Prepare the Bell Peppers:
– Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom of each pepper so they stand upright.
4. Sauté the Vegetables:
– In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
– Add the minced garlic and cook for another 1-2 minutes.
– Add the diced zucchini and cook until it begins to soften, about 3-4 minutes.
– Stir in the cherry tomatoes, corn kernels, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes.
5. Combine Quinoa and Vegetables:
– Add the cooked quinoa to the skillet with the sautéed vegetables. Stir well to combine and let the flavors meld together for 2-3 minutes. Adjust seasoning as needed.
6. Stuff the Peppers:
– Place the bell peppers in a baking dish. Fill each pepper with the quinoa and vegetable mixture, pressing down slightly to pack the filling in.
– If using cheese, sprinkle a bit on top of each filled pepper.
7. Bake:
– Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and slightly browned.
8. Serve:
– Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley and serve warm.
Enjoy your delicious Quinoa and Vegetable Stuffed Peppers!
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