Quinoa Stuffed Peppers Recipe

Unless you've been living under a rock for the past decade, you likely already know that quinoa is a superfood. According to Healthline, the so-called "pseudograin" (a seed that acts like a grain) is gluten-free, a complete protein, and packed with fiber. It's also rich in essential minerals, especially manganese, iron, magnesium, and folate. In a nutshell, it's a lot better for you than more common starches, like white rice or pasta.

If you're looking for a way to get more quinoa into your diet beyond just serving it as a side dish, these quinoa stuffed bell peppers are for you. They're such a delicious and indulgent way to reap its benefits. These peppers are packed with Latin flavors, like cumin, lime, cilantro, and beans, and serving them with guacamole turns them into a complete meal. This recipe from Alex Shytsman of the plant-based blog The New Baguette is great for weeknight dinners, meal prep, and even for sharing with guests.

To make these stuffed peppers, you'll need quinoa, an onion, garlic, cumin, smoked paprika, canned tomatoes, a can of beans, some lime juice, chopped cilantro, and of course, bell peppers. We recommend using different colored peppers for a prettier presentation, but you can use whatever colors you have on hand.

First, you'll want to get the quinoa cooking. Bring 1 ½ cups of water to a boil, then add in the quinoa and a pinch of salt. Cover the pot with a lid and let the quinoa simmer for 20 minutes, until all of the water is absorbed. Don't stir the quinoa at all as it cooks! Then, after all of the water is absorbed, take the pot off of the heat and let it sit for another 10 minutes, still covered, and without stirring.

Next, heat up some oil in a skillet and cook the diced onions until they're translucent. Then add the garlic and spices, and cook for a bit more. We recommend adding spices after the onions are cooked through, otherwise you risk burning them. After that, add the canned tomatoes with their juices and simmer the mixture for a few minutes. This gives the flavors a chance to meld together.

Add the cooked quinoa to the skillet, along with the drained beans, lime juice (feel free to sub with lemon juice), and cilantro. If you don't enjoy the flavor of cilantro, sub with parsley. Be sure to taste the filling at this point and adjust the seasonings if needed. It should taste well-rounded and quite tangy.

Slice the peppers through the stem and pull out the ribs and seeds, leaving the stems intact. Massage the outsides of the peppers with a bit of oil and sprinkle them all over with salt. Arrange the peppers cut-side up in a casserole dish. Divide the filling among the peppers, making sure to thoroughly pack it in. Lastly, pour some water into the base of the dish and cover it tightly with foil; this technique will trap the steam in the dish and allow the peppers to soften in the oven.

Cook the peppers from 45 minutes to an hour. Peppers do take a while to soften in the oven, so don't try to rush this part — nobody wants to bite into a stuffed pepper that's still crunchy. When the peppers look soft, remove the foil and continue roasting until they're starting to brown around the edges. Serve the peppers hot, alongside guacamole. You can also eat them with a dollop of sour cream or Greek yogurt. Enjoy this nutrient-dense and flavorful take on stuffed peppers!