Quinoa Stuffed Peppers – Healthy & Easy

A Flavorful, Nutritious Meal: Quinoa and Veggie Stuffed Bell Peppers

Stuffed bell peppers are the ultimate blend of flavor and nutrition. With a hearty quinoa filling mixed with fresh veggies, this dish offers a healthy, satisfying, and delicious dinner option. Whether you’re looking to eat clean or simply enjoy a vibrant, vegetable-packed meal, this recipe checks all the boxes.

Why This Recipe Works

• Packed with Protein and Fiber: Quinoa provides a complete protein source, while vegetables add fiber and vitamins, making this dish both filling and nutritious.

• Light Yet Satisfying: A healthy meal that feels indulgent but won’t weigh you down, perfect for a mid-week dinner.

• Simple and Quick: With only a few ingredients and simple steps, you can have a delicious, wholesome meal on the table in no time.

Ingredients (Serves 4)

• 4 large bell peppers (choose any color you like)

• 1 cup quinoa, rinsed

• 2 tablespoons olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 medium zucchini, diced

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon cumin

• ½ teaspoon paprika

• Salt and pepper to taste

• ½ cup shredded cheese (optional)

• Fresh cilantro or parsley for garnish

Step-by-Step Directions

1. Prepare the Quinoa

Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, season with salt, and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat and set aside.

2. Sauté the Veggies

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant. Add the zucchini, cherry tomatoes, and corn to the pan. Sprinkle in the cumin, paprika, salt, and pepper, and cook for 5-7 minutes, until the vegetables are softened.

3. Stuff the Peppers

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa-veggie mixture, pressing down gently to pack it tightly. If desired, sprinkle shredded cheese on top for a cheesy finish.

4. Bake and Serve

Arrange the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender. Garnish with fresh cilantro or parsley and serve hot.

Pro Tips

• Customize Your Filling: Feel free to add black beans, ground turkey, or even extra cheese to the filling for an added twist.

• Prep Ahead: You can stuff the peppers the night before and store them in the fridge until you’re ready to bake them.

• Add Sauces: Top with salsa or a drizzle of yogurt for extra flavor.

Final Thoughts

These Quinoa and Veggie Stuffed Bell Peppers are not just easy and healthy; they’re an explosion of flavor in every bite. They’re perfect for anyone looking for a wholesome, filling meal that’s quick to prepare but loaded with nutrients. This recipe is ideal for busy weekdays, offering a well-rounded, satisfying dinner that you’ll return to time and time again.