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Savory Quinoa & Veggie Stuffed Peppers is a vibrant and nutritious dish that perfectly encapsulates the essence of healthy eating without sacrificing flavor. This recipe combines the earthy taste of quinoa, a versatile grain, with a medley of colorful vegetables, creating a satisfying meal that appeals to both the eyes and the palate. Whether you're on a quest for a wholesome weeknight dinner or a stunning centerpiece for a gathering, stuffed peppers are an excellent choice that can delight anyone at the table.

Savory Quinoa & Veggie Stuffed Peppers

Discover the vibrant flavors of Savory Quinoa & Veggie Stuffed Peppers, a nutritious dish that doesn’t compromise on taste. This delightful recipe combines quinoa, colorful vegetables, and aromatic spices for a satisfying meal perfect for any occasion. Packed with protein and fiber, these stuffed peppers are customizable to fit dietary preferences and offer a stunning presentation. Perfect for a healthy weeknight dinner or an impressive gathering centerpiece, this dish is sure to please everyone at the table.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium zucchini, finely diced

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon smoked paprika (or regular paprika)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1 cup shredded cheese (cheddar or mozzarella), optional for topping

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C), ensuring it reaches the correct temperature while you prepare the ingredients.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes to create hollow vessels. Lightly brush the outer skin of the peppers with olive oil to enhance their flavor and prevent sticking. Place them upright in a baking dish.

      Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a rapid boil. Once boiling, add the rinsed quinoa. Cover with a lid, reduce the heat, and let it simmer on low for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork for a light and airy texture.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa with black beans, corn kernels, diced zucchini, halved cherry tomatoes, ground cumin, smoked paprika, garlic powder, onion powder, and season with salt and black pepper. Stir well until all ingredients are evenly incorporated.

          Stuff the Peppers: Using a spoon, fill each prepared bell pepper with the quinoa mixture, packing it gently but firmly to ensure each pepper is filled to the brim. If desired, sprinkle shredded cheese generously on top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil to retain moisture during baking. Place the dish in the preheated oven and bake for 25 minutes. After this initial period, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbling (if cheese is used).

              Garnish and Serve: Once baked, allow the stuffed peppers to sit for about 5 minutes before serving. Garnish liberally with fresh chopped cilantro or parsley to add a burst of color and flavor.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6

                  - Presentation Tips: Serve the stuffed peppers on a large platter, drizzled with a light balsamic reduction for an elegant touch, and add extra herbs for decoration.