Stuffed peppers have a rich history that spans various culinary traditions. The concept of filling vegetables with flavorful ingredients can be traced back to ancient times. Different cultures around the world have their own variations of stuffed peppers, showcasing diverse flavors and ingredients.
Stuffed peppers have gained tremendous popularity in recent years due to their versatility and health benefits. They have become a go-to option for those seeking a satisfying and nutritious meal. The recipe’s emphasis on wholesome ingredients like quinoa, black beans, and vegetables resonates with health-conscious individuals looking for plant-based and protein-rich options. Stuffed peppers can be easily customized to accommodate various dietary preferences and restrictions. Whether you’re a vegetarian, vegan, or simply looking for a delicious way to incorporate more vegetables into your diet, stuffed peppers are a fantastic choice.
When it comes to serving stuffed peppers, they make for a visually appealing and well-rounded dish. Serve them as a standout main course for a family dinner or a dinner party. Pair them with a side salad or steamed vegetables to create a balanced meal. Alternatively, they can be served as a delightful side dish alongside grilled meats or roasted chicken. Leftover stuffed peppers can be refrigerated and enjoyed the next day for a quick and satisfying lunch. Their versatility and ability to be enjoyed both warm and cold make them an excellent option for meal prepping or on-the-go lunches.
Overall, this award-winning recipe for stuffed peppers showcases the timeless appeal of this culinary delight. With a rich history, diverse flavors, and wide popularity, it is a dish that continues to captivate taste buds and win over hearts with its wholesome ingredients and delicious taste.
Stuffed bell peppers
Ingredients
- 4 large bell peppers any color
- 1 Cup cooked quinoa
- 1 Cup black beans drained and rinsed
- 1 Cup corn kernels
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes drained
- 1 Cup shredded cheddar cheese or your preferred cheese
- 1 Tbsp olive oil
- 1 Tsp chili powder
- ½ Tsp cumin
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
- Add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
- Remove the skillet from heat and stir in half of the shredded cheese. Mix until the cheese is melted and well combined.
- Spoon the quinoa mixture into each bell pepper until they are filled to the top. Press the mixture down gently to pack it in. Sprinkle the remaining shredded cheese on top of each pepper.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro.
