Quinoa Stuffed Bell Peppers with Spicy Tomato Sauce

Quinoa Stuffed Bell Peppers with Spicy Tomato Sauce

Quinoa Stuffed Bell Peppers with Spicy Tomato Sauce is a delightful and healthy dish that blends the rich flavors of quinoa, vegetables, and a zesty tomato sauce. This dish is perfect for a nutritious weeknight dinner or a vibrant addition to your weekend meal spread. The quinoa absorbs the flavors from the spices and vegetables, making each bite a savory explosion!

Ingredients:

For the Stuffed Bell Peppers:
– 4 bell peppers (any color)
– 1 cup quinoa
– 2 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 medium zucchini, diced
– 1 tsp cumin powder
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– 1 cup shredded cheese (cheddar or mozzarella)

For the Spicy Tomato Sauce:
– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp red pepper flakes
– 1 tsp dried oregano
– 1/2 tsp sugar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional garnish)

Instructions:

Preparing the Stuffed Bell Peppers:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse and set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
5. Add the minced garlic and cook for another minute.
6. Stir in the black beans, corn, diced zucchini, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes until the vegetables are tender.
7. Combine the vegetable mixture with the cooked quinoa. Stir in the chopped cilantro.
8. Stuff each bell pepper with the quinoa-vegetable mixture and place them upright in a baking dish.
9. Sprinkle shredded cheese on top of each stuffed pepper.

Preparing the Spicy Tomato Sauce:
1. In a medium saucepan, heat olive oil over medium heat. Add chopped onion and sauté until soft.
2. Add minced garlic and cook for another minute.
3. Stir in the crushed tomatoes, red pepper flakes, dried oregano, sugar, salt, and pepper. Let simmer for 15-20 minutes, stirring occasionally.
4. Adjust seasoning as needed and remove from heat.

Baking the Stuffed Peppers:
1. Pour the spicy tomato sauce around and a little over the stuffed peppers in the baking dish.
2. Cover the dish with foil and bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Serving:
1. Garnish the stuffed bell peppers with freshly chopped basil leaves if desired.
2. Serve hot, spooning some of the spicy tomato sauce over each pepper.

Enjoy your flavorful and hearty Quinoa Stuffed Bell Peppers with Spicy Tomato Sauce!