Flavor Friday - Stuffed Bell Peppers with Quinoa and Veggies
A delicious, colorful dish packed with protein-rich quinoa, fresh vegetables, and flavorful spices. These stuffed bell peppers make for a healthy and satisfying meal!
Ingredients
For the Peppers:
• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
• 1 tbsp olive oil
For the Filling:
• 1 cup quinoa, rinsed and cooked (yields about 2 cups cooked)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 carrot, grated
• 1/2 cup corn (fresh, frozen, or canned)
• 1/2 cup black beans, drained and rinsed (optional for extra protein)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
• 1/4 cup fresh parsley or cilantro, chopped
Instructions
1. Preheat the Oven
• Preheat your oven to 375°F (190°C).
• Lightly brush the bell peppers with olive oil inside and out. Place them in a baking dish, cut-side up.
2. Cook the Quinoa
• Rinse 1 cup of quinoa under cold water.
• In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce heat, cover, and simmer for 12-15 minutes, or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
3. Prepare the Filling
• In a large skillet, heat 1 tbsp olive oil over medium heat.
• Add the diced onion and cook for 2-3 minutes, until softened.
• Stir in the minced garlic, zucchini, cherry tomatoes, grated carrot, and corn. Sauté for another 3-4 minutes.
• Add the black beans (if using), cooked quinoa, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
• Remove from heat and mix in half of the shredded cheese and fresh parsley/cilantro.
4. Stuff the Peppers
• Spoon the quinoa mixture into the bell peppers, pressing down gently to pack the filling.
• Sprinkle the remaining shredded cheese on top.
5. Bake the Peppers
• Cover the baking dish with foil and bake for 25 minutes.
• Remove the foil and bake uncovered for an additional 10 minutes, until the cheese is melted and the peppers are tender.
6. Serve & Enjoy
• Let the stuffed peppers cool for a few minutes before serving. Garnish with extra fresh herbs and enjoy warm!
Tips for Success
• Make It Vegan: Use dairy-free cheese or omit it altogether.
• Add More Protein: Include cooked lentils or ground turkey for extra protein.
• Spice It Up: Add a pinch of red pepper flakes or a diced jalapeño for a kick.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
These Stuffed Bell Peppers with Quinoa and Veggies are a nutritious and flavorful way to highlight seasonal ingredients, perfect for a healthy meal that supports Bay City Cooperative Market’s mission of fresh, sustainable eating!