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Quinoa, often referred to as a superfood, is a complete protein that contains all nine essential amino acids. It's also high in fiber, which promotes digestive health and helps maintain a feeling of fullness. When combined with a variety of colorful vegetables, this dish becomes a powerhouse of nutrients. Each ingredient contributes unique vitamins and minerals, making stuffed peppers a balanced meal option.

Hearty Vegetable and Quinoa Stuffed Peppers

Discover the vibrant and nutritious Colorful Quinoa & Veggie Stuffed Peppers recipe that brings a burst of flavor to your table. Packed with complete protein from quinoa, fiber-rich veggies, and a medley of spices, this dish not only looks stunning but is also a wholesome meal option. Perfect for vegetarians or anyone looking to impress at dinner, these stuffed peppers are adaptable to suit various tastes. Dive into healthy eating while enjoying a beautiful and delicious dish!
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Ingredients
  

4 large bell peppers (choose a mix of red, yellow, or green for vibrant color)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn kernels (you can use fresh, frozen, or canned)

1 medium zucchini, diced into small cubes

1 medium carrot, grated finely

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup diced tomatoes (canned with juices)

1 cup shredded cheese (optional: cheddar or mozzarella)

Fresh cilantro or parsley, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare your baking dish by lining it with parchment paper for easy cleanup.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes to allow it to steam.

      Prepare the Peppers: While the quinoa is cooking, prepare the bell peppers. Cut off the tops about one inch from the stem and carefully remove the seeds and membranes from inside. Lightly brush the outsides of the peppers with olive oil and stand them upright in the prepared baking dish.

        Sauté the Vegetables: Next, heat a splash of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become soft and translucent. Introduce the diced zucchini and grated carrot to the skillet, cooking for an additional 3 minutes or until the vegetables are tender.

          Mix the Filling: In the skillet with the sautéed vegetables, add the black beans, corn, cooked quinoa, diced tomatoes, ground cumin, smoked paprika, dried oregano, and season with salt and pepper. Stir everything together until well combined, warming through for about 2-3 minutes.

            Stuff the Peppers: Using a spoon, generously fill each bell pepper with the quinoa and vegetable mixture, pressing down gently to pack it in. If you’re using cheese, sprinkle a handful on top of each stuffed pepper.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving. Garnish with freshly chopped cilantro or parsley. Serve with lime wedges on the side, providing a zesty kick to each bite.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4