Quinoa Stuffed Peppers – Delish Information

These Vegetarian Quinoa Stuffed Peppers are so good and good for you! Filled with plant-based protein, flavorful veggies and topped with melted cheese. A wholesome and naturally gluten-free dinner recipe.

I like this hearty dinner — stuffed peppers with quinoa, black beans, zucchini, corn and salsa. Topped with cheese and baked till scorching and bubbly, it’s my type of one-pot dinner.

For those who love stuffed peppers, then you definately’ll love this Southwestern-inspired model. Just like my stuffed zucchini recipe, with a combination of beans, corn and loads of spices.

These are so good and simply vegan utilizing dairy-free cheese. See under for extra particulars and ideas for achievement, or scroll all the way down to the underside for the complete recipe.

Ingredient Notes

These stuffed peppers are adaptable primarily based on what sort of veggies you might have.

I prepare dinner the quinoa in vegetable broth for added taste, however you may as well prepare dinner it in water for those who don’t have any broth. I swear by this broth focus in order that I all the time have broth readily available!

Because it’s the height of summer season, I’m utilizing recent corn from the cob as I discover that recent corn tastes so a lot better than canned or frozen. Nonetheless, in a pinch you need to use frozen– I just like the charred frozen corn from Dealer Joe’s.

You need to use any salsa you’d like for these quinoa stuffed peppers, I’m a fan of my home made salsa for this one, however you may as well use salsa verde and even my creamy blender salsa for a smokier taste.

The best way to Make Quinoa Stuffed Peppers

Roast the peppers

Soften the peppers barely within the oven first by coating them with a skinny layer of olive oil, after which baking till simply tender. This helps the peppers prepare dinner via as soon as stuffed.

Make the filling

Cook dinner the quinoa till tender. Saute the onion, zucchini, and corn till softened and tender. Add within the spices, then fold within the quinoa and black beans.

Stuff the Peppers

Add to the softened peppers and high with shredded cheese.

Bake

Bake till scorching and bubbly.

Suggestions for Success

I discover the cooking the peppers barely earlier than stuffing ensures that your peppers are cooked all through, however not mushy.

The filling is already cooked earlier than being added to the peppers, you simply have to heat it and soften the cheese. I additionally suggest tasting the filling earlier than including to the peppers so make certain it’s correctly seasoned.

You need to use any cheese you need on these; I like a Mexican mix or pepperjack cheese in order for you a spicier pepper. Nonetheless, you may as well use dairy-free cheese for a vegan model.

Extra One-Pot Summer season Dinners

For those who make these quinoa stuffed peppers, make certain to come back again to go away a ranking and a remark. Your suggestions helps different readers, and seeing you make my recipes makes my day!

Print

Wish to save this recipe?

Enter your electronic mail and get it despatched to your inbox! Plus, you’ll get new recipes from us every week.

• 
  Creator: Alexandra Caspero
• 
  Prep Time: quarter-hour
• 
  Cook dinner Time: 35 minutes
• 
  Whole Time: 50 minutes
• 
  Yield: 4 servings 1x
• 
  Class: dinner, wholesome, vegetarian
• 
  Methodology: range high, oven
• 
  Delicacies: Mexican, Southwest, American
• 
  Eating regimen: Vegetarian

• 
  Creator: Alexandra Caspero
• 
  Prep Time: quarter-hour
• 
  Cook dinner Time: 35 minutes
• 
  Whole Time: 50 minutes
• 
  Yield: 4 servings 1x
• 
  Class: dinner, wholesome, vegetarian
• 
  Methodology: range high, oven
• 
  Delicacies: Mexican, Southwest, American
• 
  Eating regimen: Vegetarian

Directions

1. Preheat the oven to 425°F and set an oven rack within the center.
2. Place the peppers in a 9×13-inch casserole dish, reduce facet up, within the baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt. Roast the peppers for 15-20 minutes, till barely browned and tender-crisp. You may even see a little bit of liquid within the bottoms of the peppers, and that’s okay.
3. Whereas the peppers are cooking, prepare dinner the quinoa. Mix the quinoa and broth in a medium saucepan and convey to a boil. Scale back warmth to low, cowl, and prepare dinner till tender, about 12 minutes. Take away from warmth and let steam, coated, for one more 2 minutes.
4. Warmth the remaining tablespoon of the olive oil in a big skillet (I love this one). Add the onion, zucchini and corn and prepare dinner till the oil and zucchini have softened barely, about 5 minutes.
5. Add the cumin, chili powder, smoked paprika, garlic powder, and 1/4 teaspoon salt and prepare dinner, stirring typically, for one more 2 minutes. Add the black beans and salsa and heat via one other 2 minutes. Take away from warmth and stir within the cooked quinoa and 1/2 cup of the shredded cheese.
6. Divide the quinoa and bean combination into the peppers and canopy with the remaining shredded cheese. Place again within the oven and prepare dinner one other 10 minutes, till the cheese is melted and peppers are scorching. Take away from the oven, let cool barely, and serve.