Imagine a dish that's not just a meal, but a culinary adventure waiting to happen in your kitchen! These Spicy Veggie Baked Peppers are about to revolutionize your dinner game with a perfect blend of vibrant colors, incredible textures, and bold flavors that will make your taste buds dance. Packed with protein-rich quinoa, hearty black beans, and a kick of spice, this recipe is your ticket to a mouthwatering vegetarian feast that even meat-lovers won't be able to resist.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 bell peppers, halved
- 1 cup quinoa, cooked
- 1 cup black beans, drained
- 1 cup corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cheese, shredded (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Prepare the bell peppers by washing them thoroughly, then carefully slice each pepper in half lengthwise. Remove seeds and membranes, creating neat pepper boats.
- In a large mixing bowl, combine cooked quinoa, black beans, and corn. Add chili powder, cumin, salt, and pepper. Mix ingredients thoroughly to ensure even seasoning.
- Arrange pepper halves on the prepared baking sheet, cut-side facing up. Generously fill each pepper half with the quinoa and bean mixture, pressing gently to pack the filling.
- If using cheese, sprinkle shredded cheese over the top of each stuffed pepper. This step is optional for those wanting a dairy-free version.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until peppers are tender and edges are slightly crispy.
- Remove from oven and let cool for 5 minutes. The filling should be hot and peppers should be soft but still hold their shape.
- Serve immediately as a main dish or side, optionally garnishing with fresh cilantro or a dollop of Greek yogurt.
Tips
- Choose bell peppers that are firm and have a uniform shape to ensure even cooking and beautiful presentation.
- For extra flavor, try roasting your spices (chili powder and cumin) in a dry pan for 30 seconds before mixing them into the filling.
- If you want to make this dish vegan, simply skip the cheese or use a plant-based cheese alternative.
- Prep ingredients ahead of time to make the cooking process smoother and faster.
- For a protein boost, consider adding cooked diced tofu or tempeh to the quinoa mixture.
- Don't overcrowd the baking sheet - give each pepper enough space to cook evenly and develop a slight crisp.
- Let the peppers rest for a few minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 268kcal
Carbohydrates: 33g
Protein: 15g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
