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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 can (15 oz) black beans, drained and rinsed - 1/2 cup corn kernels (fresh or frozen) - 1/4 cup fresh parsley, chopped - 1/4 cup fresh basil, chopped - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 teaspoon ground cumin - Olive oil for drizzling - Salt and pepper to taste For this recipe, the main ingredients shine through. The bell peppers are the stars. They hold all the flavors and nutrients. Quinoa is a great choice for stuffing. It’s light and fluffy. The vegetable broth gives it more flavor. Then, we add cherry tomatoes for sweetness. Black beans add protein and fiber. Corn adds a nice crunch. These ingredients work well together. They create a colorful and tasty filling. Next, the seasonings bring it all to life. Fresh parsley and basil add a garden feel. Lemon zest and juice give a bright kick. Ground cumin adds warmth. Olive oil ties everything together, making it rich. Salt and pepper balance the dish. This mix is not just good for you. It’s also fun to eat! You can enjoy this meal hot or warm. The peppers look great on your table, too. You’ll impress your friends and family with this dish. First, I preheat the oven to 375°F (190°C). I take four large bell peppers, any color works. I cut the tops off and remove the seeds and membranes. This helps the filling stay inside. I drizzle the outside with olive oil. Then, I place them upright in a baking dish. Next, I grab a medium saucepan. I add one cup of rinsed quinoa and two cups of vegetable broth. I bring this to a boil. Then, I reduce the heat to low and cover the pan. I let it simmer for about 15 minutes. The quinoa becomes fluffy and absorbs all the broth. In a large mixing bowl, I combine the cooked quinoa with other tasty ingredients. I add one cup of halved cherry tomatoes, one can of drained black beans, and half a cup of corn kernels. I also toss in a quarter cup of finely chopped red onion and two minced garlic cloves. For fresh flavors, I add a quarter cup each of chopped parsley and basil. I mix in a tablespoon of lemon zest, two tablespoons of lemon juice, and one teaspoon of ground cumin. I season with salt and pepper to taste. I stir until everything blends well. Now, I carefully spoon the quinoa mixture into the hollowed-out bell peppers, packing it gently. I cover the baking dish with foil and bake for 30 minutes. After that, I remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the tops will look slightly golden. When they are done, I take them out and let them cool for a few minutes before serving. To ensure fluffy quinoa, rinse it well before cooking. This removes the bitter coating called saponin. Use a fine-mesh strainer for best results. Cook the quinoa in vegetable broth for added flavor. Bring it to a boil, then lower the heat. Cover and let it simmer for about 15 minutes. Check the quinoa when the time is up. It should be light and fluffy, with all the liquid absorbed. If it’s not, give it a few more minutes. You can boost the flavor of your stuffing by adding more herbs and spices. Consider using thyme or oregano for a savory touch. A pinch of red pepper flakes can add a nice kick. Fresh herbs like cilantro or dill can replace parsley if you like. If you want a bolder taste, mix in some smoked paprika or chili powder. These additions will make each bite exciting and full of zest. When serving your stuffed peppers, place them on a large platter. This makes for a beautiful display. Garnish with extra fresh herbs to add color. A lemon wedge on the side adds a pop of brightness. Drizzle a bit of olive oil on top for a shiny finish. Cut the peppers in half for easy serving. This way, your family and friends can enjoy the delicious filling with every bite. {{image_2}} You can swap quinoa for other grains. Farro, rice, or barley work well. Each grain brings its own flavor and texture. Use brown rice for a chewy bite or farro for a nutty taste. You can also add proteins like lentils or chickpeas for a heartier meal. If you want a gluten-free option, all grains listed can fit. Quinoa is naturally gluten-free, making it a great choice. For a vegan version, skip any dairy and focus on plant-based ingredients. The black beans and corn provide protein and fiber, keeping it satisfying without meat. To change the flavor profile, try different spices. Cumin adds warmth, but you could use chili powder for heat or smoked paprika for depth. You can also add veggies like zucchini, spinach, or mushrooms. Each choice brings new tastes and keeps the dish exciting! To keep your Lemon Herb Quinoa Stuffed Peppers fresh, store them in an airtight container. Place them in the fridge. They will last about 3 to 4 days. Make sure to let them cool down before storing. Label your container with the date. This way, you know when to eat them. You can freeze the stuffed peppers for longer storage. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. Squeeze out the air to prevent freezer burn. They can stay frozen for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Add a splash of vegetable broth or water to keep them moist. Cover the dish with foil. Bake for about 20-25 minutes. They should be heated through and soft. For quicker options, you can use the microwave. Heat on high for 2-3 minutes, checking often. Yes, you can make these stuffed peppers ahead of time. I often prepare the filling a day before. Just cook the quinoa and mix it with the other ingredients. Store it in the fridge. The next day, you can stuff the peppers and bake them. This saves time on busy days and keeps the flavors fresh. These stuffed peppers pair well with many side dishes. A simple green salad adds a nice crunch. You can also serve roasted vegetables for added flavor. If you want something warm, garlic bread complements the meal perfectly. Consider a light soup for a cozy touch. You’ll know your peppers are done when they turn tender. They should have a slight golden color on top. A fork should easily pierce the flesh. If you like a bit of char, leave them in a little longer. This adds a nice smoky taste. Lemon Herb Quinoa Stuffed Peppers are tasty and easy to make. We covered key ingredients, like quinoa, black beans, and bell peppers. You learned how to prep, cook, and bake these peppers. I shared tips for perfect quinoa and great flavor. You can also try different grains and spices for fun. In the end, these stuffed peppers are not just good for you; they’re also fun to make. Enjoy your cooking, and share these with friends!

Lemon Herb Quinoa Stuffed Peppers

Discover a vibrant and healthy dish with these Lemon Herb Quinoa Stuffed Peppers! Bursting with flavor, these stuffed peppers are filled with protein-rich quinoa, black beans, and colorful veggies, all enhanced with fresh herbs and zesty lemon. Perfect for a delicious dinner or meal prep! Click through to explore the full recipe and make this delightful dish for your next meal. Your taste buds will thank you!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 can (15 oz) black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 tablespoon lemon zest

2 tablespoons lemon juice

1 teaspoon ground cumin

Salt and pepper to taste

Olive oil for drizzling

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and place them upright in a baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.

        In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, black beans, corn, red onion, garlic, parsley, basil, lemon zest, lemon juice, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.

          Carefully spoon the quinoa mixture into the hollowed-out bell peppers, packing it in gently.

            Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

              Once done, remove from the oven and let cool for a few minutes before serving.

                Prep Time: 15 mins | Total Time: 55 mins | Servings: 4

                  - Presentation Tips: Serve the stuffed peppers on a large platter, garnishing with extra fresh herbs and a lemon wedge on the side for added zest.