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To make a delicious Vegetarian Stuffed Pepper Casserole, we need some simple ingredients. Here’s what you will gather: - 4 large bell peppers (red, green, yellow, or orange) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes (with juices) - 1 cup corn kernels (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a dairy-free alternative) - Fresh cilantro or parsley for garnish These ingredients blend together to bring out bold flavors. The bell peppers serve as a colorful base. Quinoa adds a nice texture and protein. Black beans and corn give extra flavor and nutrients. The spices like cumin and smoked paprika create warmth and depth. Garlic and onion powder add savory notes. Finally, cheese ties everything together with a creamy finish. Using fresh herbs for garnish adds a nice touch. They bring brightness to the dish. You can choose different colors of bell peppers. Each color adds its own flavor and visual appeal. Now that you know the ingredients, you can start gathering them. The preparation is fun and rewarding. Let's create something tasty together! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers. Remove the seeds and dice the tops. Set them aside. - In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth. - Bring the mix to a boil. Reduce the heat, cover, and simmer for 15 minutes until the quinoa is fluffy. - In a large bowl, combine the cooked quinoa, 1 can of black beans, 1 can of diced tomatoes, and 1 cup of corn. - Add the diced bell pepper tops, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. - Season with salt and pepper to taste. Mix everything until well combined. - Spread a thin layer of the filling mixture in the bottom of a large casserole dish. - Fill each bell pepper with the quinoa mixture and place them upright in the dish. - Pour any leftover quinoa mixture around the peppers in the casserole dish. - Cover the dish with aluminum foil and bake for 30 minutes. - After 30 minutes, remove the foil. Sprinkle 1 cup of shredded cheese on top and bake for another 10-15 minutes until the cheese is melted and bubbly. To ensure quinoa is perfectly cooked, rinse it before use to remove bitterness. Cook it in vegetable broth for extra flavor. Bring the broth to a boil, then lower the heat and cover it. Let it simmer for about 15 minutes until fluffy. This will give your casserole a nice base. For flavor enhancements, spices are key. I use cumin and smoked paprika to add warmth. Garlic powder and onion powder boost the taste too. Adjust the amounts to suit your palate. A pinch of salt and pepper ties it all together. Don’t be afraid to taste as you go! For presentation, serve the casserole in the baking dish. This keeps it warm and inviting. If you want to impress, plate individual stuffed peppers on a bed of the quinoa mix. This adds color and looks fun. Drizzle some olive oil on top for a shiny finish. A sprinkle of fresh herbs can add charm and flavor. To complete your meal, pair it with a simple side salad or crusty bread. A light vinaigrette works well with the dish’s rich flavors. You could also serve it with a dollop of yogurt or sour cream for a creamy contrast. Fresh herbs like cilantro or parsley brighten up the dish. Chop them finely and sprinkle on top just before serving. A drizzle of olive oil can add a nice touch too. You might also consider adding toppings for extra flavor. Try sliced avocado for creaminess or jalapeños for a kick. Crushed tortilla chips can add crunch. Don’t hesitate to get creative with your garnishes! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal but also adds a variety of flavors to the casserole. Cook Quinoa Properly: Ensure the quinoa is rinsed thoroughly before cooking to remove any bitterness. This will enhance the overall flavor of the dish. Customize the Filling: Feel free to add other vegetables like zucchini or mushrooms to the filling for added texture and nutrition. You can also substitute the black beans with chickpeas for a different taste. Make it Ahead: This casserole can be prepared a day in advance. Just assemble it and store it in the fridge. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time. {{image_2}} You can easily change the ingredients in this dish. For beans, try kidney or pinto beans instead of black beans. They add a great taste and texture. If you want to swap grains, use rice or couscous instead of quinoa. This gives you more options and keeps the dish exciting. Want a kick? Add jalapeños or a splash of hot sauce. This will raise the spice level and give your casserole a fun twist. If you prefer cheese, you can switch it up too. Try mozzarella, pepper jack, or a dairy-free cheese. Each choice gives a different flavor, making every meal unique. If you need a gluten-free version, check all your ingredients. Make sure they are gluten-free. You can also use gluten-free grains like rice or quinoa. This way, everyone can enjoy this tasty dish without worry. To keep your Vegetarian Stuffed Pepper Casserole fresh, follow these tips: - Cool down the casserole to room temperature before storage. - Use airtight containers to prevent moisture loss and keep flavors intact. - Store in the fridge for up to 4 days. When you're ready to enjoy leftovers, here’s how to reheat: - Oven method: Preheat to 350°F (175°C). Place casserole in an oven-safe dish. Cover with foil. Heat for about 20-25 minutes until warmed through. - Microwave method: Use a microwave-safe plate. Heat in 1-2 minute intervals, stirring in between, until hot. This helps keep the texture of the peppers and the flavor of the dish. Want to save some for later? Freezing is a great option: - Cool the casserole completely before freezing. - Wrap tightly in plastic wrap, then aluminum foil to prevent freezer burn. - Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge. Reheat using the oven or microwave, as noted above. Enjoy your flavorful dish anytime! You can store the casserole in the fridge for up to four days. Make sure to keep it in an airtight container. This keeps the flavors fresh and tasty. Yes, you can prep this casserole a day ahead. Cook the quinoa and mix the filling. Store the filling in the fridge. When ready, stuff the peppers, bake, and enjoy. This saves time and makes dinner easy. This casserole pairs well with a green salad or garlic bread. You could also serve it with rice or a simple yogurt dip. These sides add flavor and texture to your meal. Yes, this recipe is easy to make vegan. Just swap the cheese for a dairy-free option. Check that the vegetable broth is vegan too. This way, everyone can enjoy a delicious meal. This blog post covered making a delicious Vegetarian Stuffed Pepper Casserole. We explored the ingredients, preparation, cooking, and serving methods. I shared tips, variations, and storage information to ensure success with this dish. Try different spices or veggies to match your taste. This casserole is versatile and good for meal prep. Enjoy great flavor and healthy eating with every bite!

Vegetarian Stuffed Pepper Casserole

A hearty and flavorful casserole featuring stuffed bell peppers filled with quinoa, black beans, and spices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (red, green, yellow, or orange)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (with juices)
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a dairy-free alternative)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds. Dice the tops and set them aside.
  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
  • In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, diced bell pepper tops, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything until well combined.
  • Spread a thin layer of the mixture in the bottom of a large casserole dish. Fill each bell pepper with the quinoa mixture and place upright in the dish.
  • Pour any remaining quinoa mixture around the peppers in the casserole dish. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Notes

Serve the casserole in the baking dish, or plate individual stuffed peppers on a bed of the quinoa mixture for a colorful presentation. Drizzle with a bit of olive oil and sprinkle more fresh herbs on top for added charm.
Keyword casserole, quinoa, stuffed peppers, vegetarian