quinoa dinner recipes
This vibrant and nutritious quinoa and black bean stuffed pepper recipe is perfect for a wholesome dinner. Packed with flavor and protein, these stuffed peppers make for a satisfying meal that is both delicious and healthy.
Equipment
- 1 large pot
- 1 baking dish
- 1 mixing bowl
- 1 cutting board
- 1 oven
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth
- 4 large bell peppers any color
- 1 can (15 oz) black beans drained and rinsed
- 1 cup corn canned or frozen
- 1 cup diced tomatoes fresh or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese cheddar or Mexican blend
- 2 tablespoons olive oil
- Fresh cilantro for garnish, optional
- Lime wedges for serving, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water in a fine mesh sieve. In a large pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
- While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
- Stuff each bell pepper with the quinoa mixture, packing it in tightly. Top each pepper with shredded cheese.
- Drizzle olive oil over the stuffed peppers, cover the baking dish with foil, and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
Feel free to customize the filling by adding sautéed onions, garlic, or other vegetables of your choice.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can serve it with a side salad for a complete meal.