Alright, to make these Quinoa-Filled Trio Stuffed Green Peppers NOW, you need the right ingredients. This isn’t some complicated gourmet recipe. It’s simple, fast, and ridiculously tasty. Here’s your shopping list. First, you’ll need three large bell peppers. Any color will work, just make sure they are firm and even-sized. Next, grab one cup of quinoa. Rinse this really well before cooking. You’ll also need one and a half cups of vegetable broth.
- One tablespoon of olive oil, half a medium onion (chopped), and two cloves of minced garlic.
- One twelve-ounce can of diced tomatoes (drained), one fifteen-ounce can of black beans (rinsed and drained), one cup of frozen corn, and half a cup of chopped cilantro.
- One teaspoon each of chili powder and cumin, half a teaspoon of smoked paprika, and salt and pepper to taste.
Feel free to substitute with what you have on hand. For example, you could use kidney beans instead of black beans. Or try brown rice instead of quinoa.
Ingredients You’ll Need
Three large bell peppers (any color), one cup of quinoa (rinsed), one and a half cups of vegetable broth, one tablespoon of olive oil, half a medium onion (chopped), two cloves of minced garlic, one twelve-ounce can of diced tomatoes (drained), one fifteen-ounce can of black beans (rinsed and drained), one cup of frozen corn, half a cup of chopped cilantro, one teaspoon each of chili powder and cumin, half a teaspoon of smoked paprika, and salt and pepper to taste.
Quick & Easy Prep Steps
First, preheat your oven to 375°F (190°C). Get your ingredients prepped. Cook the quinoa according to package directions. While the quinoa cooks, halve the bell peppers lengthwise. Remove the seeds and membranes. In a large skillet, sauté your chopped onion and garlic until softened. Add the cooked quinoa, diced tomatoes, spices, and any other desired fillings. Mix well. Stuff each pepper half generously with the quinoa mixture. Place the stuffed peppers in a baking dish. Add a splash of water or broth to the bottom of the dish. This helps create steam and keeps the peppers moist.
Baking to Perfection
Preheat your oven to 375°F (190°C). Place the filled peppers in a baking dish. Add a splash of water or broth to the bottom of the dish. Bake for 30-40 minutes. Check for doneness by piercing a pepper with a fork. It should be tender. Want really tender peppers? Bake them longer. For a crisper pepper, reduce the baking time. Baking times vary depending on your oven and pepper size, so keep an eye on them. Once they’re done, remove them from the oven. Let them cool slightly before serving.
Serving and Storage Tips
Serve the stuffed peppers hot, as a vibrant and satisfying main course. A simple side salad or a dollop of sour cream or Greek yogurt complements the flavors beautifully. Got leftovers? Let the peppers cool completely before storing. Place them in an airtight container in the refrigerator for up to three days. For longer storage, freezing is an excellent option. Wrap each cooled pepper individually in freezer-safe wrap. Then, place them in a freezer-safe bag or container for up to two months. To reheat, thaw overnight in the refrigerator. Bake uncovered at 350°F (175°C) until heated through.