Quinoa Stuffed Peppers (Vegetarian & Gluten-Free)

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"six colorful stuffed bell peppers filled with quinoa, black beans, corn, and tomatoes, topped with melted cheese in a rustic ceramic dish, on a dark wooden table with scattered fresh herbs, photographed from a 45-degree angle in natural lighting. "

Quinoa Stuffed Peppers (Vegetarian & Gluten-Free)

A protein-packed, colorful dish perfect for meal prep and customizable for various dietary needs.

Overhead view of organized kitchen counter with measured ingredients including bell peppers, quinoa, black beans, corn, diced tomatoes, grated cheese, and bowls of spices under natural light

KEY INFO

– Prep Time: 30 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 15 minutes
– Servings: 6
– Difficulty: Moderate
– Dietary: Vegetarian, Gluten-Free (Vegan-adaptable)

EQUIPMENT NEEDED

– Medium saucepan (or rice cooker)
– Large skillet
– 9×13 baking dish
– Sharp knife and cutting board
– Measuring cups and spoons

Hands rinsing quinoa under tap water in a mesh strainer over a stainless steel sink

INGREDIENTS

For the Quinoa Base:
– 1 cup (185g) quinoa, rinsed
– 2 cups (480ml) vegetable broth
– 1 tablespoon (15ml) olive oil
– 1 medium onion, diced
– 3 garlic cloves, minced

Quinoa cooking in a saucepan with steam rising, grains showing spiral tails, in nearly absorbed broth

For the Filling:
– 6 large bell peppers, any color
– 1 can (400g) black beans, drained
– 1 can (400g) diced tomatoes
– 1 cup (175g) corn kernels
– 1½ cups (170g) shredded cheese

Progression of bell pepper preparation on wooden cutting board with whole, halved, cleaned peppers, a sharp knife, and discarded seeds

METHOD

1. Preheat oven to 375°F (190°C)

2. Cook quinoa in vegetable broth until fluffy (about 15-20 minutes)
Look for: All liquid absorbed, quinoa “tails” visible

Sautéing onions and garlic in a skillet with caramelized edges, steam, shimmering oil, and scattered herbs

3. While quinoa cooks, halve peppers lengthwise and remove seeds
Place in baking dish cut-side up

Aerial view of six halved bell peppers stuffed with quinoa mixture and topped with melting cheese in a ceramic baking dish, ready for the oven

CRUCIAL TIPS

– Always rinse quinoa before cooking
– Don’t overstuff peppers – filling will expand
– Add 1/4 cup water to baking dish bottom
– Let rest 5 minutes before serving

Freshly baked dish with golden-brown, bubbling cheese on top of slightly charred peppers, with drops of sizzling juice and visible steam rising from the dish.

STORAGE & VARIATIONS

Storage:
– Refrigerate up to 4 days
– Freeze up to 3 months
– Reheat in microwave or 350°F oven

Common Mistakes:

– Skipping quinoa rinse
– Overcooking peppers until mushy
– Not seasoning filling enough

Use this recipe as a base and adjust seasonings to your taste. The beauty of stuffed peppers is their versatility – feel free to experiment with different ingredients while keeping the basic technique the same.

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