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Roasted Veggie and Quinoa-Stuffed Peppers

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Ingredients
  

  • Ingredients:
  • - 4 large bell peppers any color
  • - 1 cup quinoa rinsed
  • - 2 cups vegetable broth or water
  • - 1 zucchini diced
  • - 1 cup cherry tomatoes halved
  • - 1 red onion diced
  • - 1 cup corn fresh, frozen, or canned
  • - 2 cloves garlic minced
  • - 1 teaspoon ground cumin
  • - 1 teaspoon smoked paprika
  • - Salt and pepper to taste
  • - Olive oil for drizzling
  • - Fresh parsley or cilantro for garnish optional

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 400°F (200°C). While the oven is heating, prepare the quinoa by combining it with the vegetable broth or water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and set aside.
  • While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place the hollowed-out peppers upright in a baking dish. You can drizzle a little olive oil on the outside for added flavor and prevent them from sticking.
  • In a large bowl, combine the roasted vegetables: zucchini, cherry tomatoes, red onion, corn, and minced garlic. Drizzle with olive oil, and add the ground cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are well-coated.
  • Once the quinoa is cooked, fluff it with a fork and add it to the bowl with the roasted vegetables. Mix everything together until evenly combined.
  • Spoon the quinoa and vegetable mixture into each of the prepared bell peppers, packing it lightly. If desired, sprinkle some cheese on top before placing them in the oven.
  • Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and cooked through.
  • Once done, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro before serving.
  • For extra tips, you can enhance the flavor by adding different herbs and spices according to your preference. Consider incorporating black beans or chickpeas for added protein, or a splash of lime juice for brightness.
  • If you prefer a bit of heat, feel free to include some chopped jalapeños or red pepper flakes. Additionally, these stuffed peppers can be made ahead of time and stored in the fridge for up to three days, making them a great option for meal prep. Enjoy your delicious and nutritious Roasted Veggie and Quinoa-Stuffed Peppers!