Here’s a different type of stuffing you can use for Thanksgiving or any time of year! It’s a nutritious and vibrant dish perfect for a hearty side dish.

Vegetarian Quinoa-Stuffed Bell Peppers

Ingredients

  • 4 large bell peppers (any color, tops cut off, seeds and membranes removed)
  • 1 cup quinoa, rinsed
  • 1 ½ cups vegetable broth (or any broth you like)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned corn kernels, drained (or 1 cup fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, diced (or 1 medium tomato)
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • ½ tsp chili powder (optional, for a kick)
  • Salt and pepper, to taste
  • ¼ cup fresh cilantro or parsley, chopped
  • Juice of 1 lime
  • ¼ cup shredded cheese (optional, for topping; use vegan cheese if desired)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Quinoa: In a medium pot, add the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid. Fluff with a fork and set aside.
  3. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute.
  4. Combine Ingredients: Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir to combine and let it cook for 2-3 minutes until everything is warmed through. Remove from heat and stir in fresh cilantro and lime juice.
  5. Stuff the Peppers: Place the hollowed bell peppers upright in a baking dish. Spoon the quinoa mixture into each pepper, pressing it down gently to fit more filling. Top each pepper with a little shredded cheese if desired.
  6. Bake the Peppers: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese (if using) is melted and bubbly.
  7. Serve: Carefully remove the peppers from the oven. Let them cool slightly before serving. Garnish with extra cilantro or parsley. A squeeze of lemon or lime juice adds a nice flavor too if you wish.
  • For extra flavor, add chopped jalapeños to the filling for spice.

We have all that you need to make this dish at Edge of the Woods – we even make our own stuffed peppers for the holidays for you to take home and enjoy.  Call us days in advance if you would like any of our catering choices.  https://eotwm.com/holiday-menu/