Get ready to transform your dinner table with these irresistible Quinoa Mini Stuffed Peppers that are about to become your new obsession! Imagine vibrant, colorful mini bell peppers packed with protein-rich quinoa, hearty black beans, and a zesty spice blend that will make your taste buds dance. Whether you're a health-conscious foodie, a busy professional looking for a quick meal, or someone who loves impressive yet simple recipes, these stuffed peppers are your ultimate culinary solution that combines nutrition, flavor, and visual appeal in one spectacular dish!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa, cooked
- 12 mini bell peppers, halved and seeded
- 1 cup black beans, rinsed and drained
- 1/2 cup corn, canned or frozen
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 cup shredded cheese
Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- While the oven is preheating, rinse and drain 1 cup of quinoa under cold water. Then, cook the quinoa according to package instructions. Typically, this involves combining the rinsed quinoa with 2 cups of water in a saucepan, bringing it to a boil, and then reducing the heat to low, covering, and simmering for about 15 minutes or until the water is absorbed. Once cooked, fluff the quinoa with a fork and set aside.
- Next, prepare the mini bell peppers. Take 12 mini bell peppers, slice them in half lengthwise, and remove the seeds. Arrange the halved peppers cut-side up on a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the cooked quinoa, 1 cup of rinsed and drained black beans, 1/2 cup of corn (canned or frozen), 1 teaspoon of cumin, and 1/2 teaspoon of chili powder. Mix well until all the ingredients are thoroughly combined.
- Now, take the quinoa mixture and spoon it generously into each of the halved mini bell peppers. Press down gently to pack the filling in, but be careful not to overfill them.
- Once all the peppers are stuffed, sprinkle 1/2 cup of shredded cheese evenly over the top of the stuffed peppers for added flavor and a delicious cheesy crust.
- Place the baking sheet with the stuffed peppers in the preheated oven and bake for about 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- After baking, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This dish can be enjoyed warm as an appetizer or as a main course.
- Garnish with fresh herbs like cilantro or parsley if desired, and serve with a side of salsa or your favorite dipping sauce for an extra kick!
Tips
- Quinoa Perfection: Always rinse quinoa before cooking to remove its natural coating (saponin) which can taste bitter. Use a fine-mesh strainer for best results.
- Pepper Selection: Choose uniform-sized mini bell peppers for consistent cooking and a beautiful presentation. Different colors not only look stunning but also provide varied nutritional benefits.
- Moisture Management: If your quinoa mixture seems too dry, add a splash of vegetable broth or salsa to keep it moist and flavorful.
- Cheese Choices: While the recipe suggests shredded cheese, experiment with different varieties like pepper jack for extra kick or a blend of monterey and cheddar for complexity.
- Make-Ahead Magic: You can prepare the quinoa mixture and stuff the peppers hours in advance, then refrigerate. Just add a few extra minutes to baking time when cooking from cold.
- Customization Corner: Make this recipe vegetarian, gluten-free, or vegan by swapping cheese or adding alternative proteins like tofu or tempeh.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
