Stuffed Bell Peppers Recipe
Stuffed bell peppers are a nutritious and versatile dish that’s perfect for a wholesome meal. This recipe combines the vibrant flavours of fresh vegetables, protein-rich quinoa, and savoury seasonings for a satisfying and healthful dinner. Ideal for meal prep or a cosy family dinner, these stuffed peppers are both colourful and packed with nutrients. Plus, they’re easily customisable based on the ingredients you want.
Stuffed Bell Peppers Ingredients
- 4 bell peppers, large (any color)
- 1 cup organic quinoa or 1 cup cous cous
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, medium, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chilli powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 pint cherry tomatoes
- Fresh cilantro for garnish
- Grated cheese topping (optional)
Stuffed bell pepper Instructions:
Preheat Oven:
Preheat your oven to 190°C.
Prepare Quinoa:
Cook the quinoa according to package instructions. Typically, you’ll use 180 grams of quinoa and 500 millilitres of water or broth. Bring to a boil, then reduce to a simmer and cover for about 15 minutes, or until the liquid is absorbed. If you are using cous cous place 200 grams in a bowl, sprinkle on a bit of stock or bouillon and cover with water, wait 5 minutes and use a fork to fluff up.
Prepare Bell Peppers:
Slice the tops off the bell peppers and remove the seeds and white membranes. If necessary, trim the bottom slightly so they stand upright without tipping over. Alternatively you can slice in half vertically and stuff each half.
Cook the Filling:
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, which should be about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the cooked quinoa, black beans, corn, cherry tomatoes, cumin, paprika, chilli powder (if using), salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is well combined and heated through. Mix the quinoa or cous cous with this mixture.
Stuff the Peppers:
Spoon the quinoa or cous cous mixture into each bell pepper, packing it gently. If using cheese, sprinkle it on top of the stuffed peppers.
Bake:
Place the stuffed peppers in a baking dish. Cover with aluminium foil to stop it singeing and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.
Garnish and Serve:
Garnish with fresh cilantro or parsley and serve with lime wedges on the side. The high protein content of the quinoa should keep you full, but if you want an extra bit of carbohydrate consider adding some plain boiled basmati rice.
These stuffed bell peppers are a delightful and nourishing meal that combines vibrant flavours and wholesome ingredients. By using high-quality products, you not only enhance the taste but also support a healthier lifestyle. For your next cooking adventure, consider sourcing your ingredients from Ganesha Wholefoods, where you can find premium selections like essential herbs and spices, organic quinoa, Biona Organic black beans, and Honest Toil Olive Oil. Prepare this quick and easy pepper dish for a weeknight family dinner, you’ll appreciate the quality and flavour that whole foods bring to your table. Enjoy your healthy and delicious stuffed bell peppers!
Visit us in store if you are in the area: Axminster, Sidmouth or Honiton and we will be happy to assist you with any queries.
