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Heart-Healthy Quinoa-Stuffed Bell Peppers Recipe

Heart-Healthy Quinoa-Stuffed Bell Peppers Recipe
Heart-Healthy Quinoa-Stuffed Bell Peppers Recipe

A Nutritious, Vegetarian Delight

Introduction: Treat your taste buds to a delicious and nutritious, heart-healthy meal with our Quinoa-Stuffed Bell Peppers recipe. Packed with fiber, protein, and essential nutrients, these colorful bell peppers are perfect for vegetarian diets and those looking to improve their heart health. This easy-to-follow, step-by-step guide will show you how to create this mouthwatering dish that's sure to impress your family and friends.


  • 1 cup quinoa, rinsed and drained

  • 2 cups low-sodium vegetable broth

  • 4 large bell peppers (assorted colors), halved and seeded

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 15-ounce can black beans, drained and rinsed

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup cherry tomatoes, halved

  • 1/2 cup chopped fresh cilantro

  • 1 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt and black pepper, to taste

  • 1 cup shredded low-fat cheese (optional)


  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to accommodate the halved bell peppers.

  2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Remove from heat and set aside.

  3. While the quinoa cooks, prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the pepper halves in the prepared baking dish, cut-side up.

  4. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 4-5 minutes until the onion becomes translucent and fragrant.

  5. Stir in the cooked quinoa, black beans, corn, cherry tomatoes, cilantro, cumin, smoked paprika, salt, and black pepper. Mix well to combine and cook for an additional 3-4 minutes to allow the flavors to meld.

  6. Divide the quinoa mixture evenly among the bell pepper halves, filling them generously. If desired, sprinkle the tops with shredded low-fat cheese.

  7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.

  8. Remove from the oven and let cool for a few minutes before serving. Enjoy your heart-healthy, vegetarian Quinoa-Stuffed Bell Peppers!


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