Stuffed Bell Peppers with Quinoa (GF)

Have you ever craved a hearty meal that’s both delicious and caters to dietary restrictions? Our gluten-free stuffed peppers quinoa recipe is a game-changer, challenging the notion that healthy meals can’t be indulgent. Packed with flavor and nutrients, this dish is perfect for those seeking a celiac-friendly lunch.

Ingredients List

Gather the following ingredients to create a vibrant dish bursting with flavor and texture:

• 4 large bell peppers (any color) – Red for sweetness, green for a slightly bitter taste.
• 1 cup quinoa, rinsed – A nutty base that’s gluten-free.
• 2 cups vegetable broth – Enhances the quinoa’s flavor.
• 1 medium onion, diced – Adds a savory depth.
• 2 cloves garlic, minced – For an aromatic kick.
• 1 cup cherry tomatoes, halved – Juicy bursts of freshness.
• 1 cup black beans, drained and rinsed – Provides a protein punch.
• 1 tsp cumin – Earthy tones that complement the peppers.
• 1 tsp smoked paprika – Adds a subtle smokiness.
• Salt and pepper to taste – Essential seasonings.
• Optional: 1 cup shredded cheese (for non-vegans) – Melty goodness on top.
• Substitution: Use brown rice instead of quinoa for a different texture.

Timing

Preparation time is approximately 20 minutes, with a 30-minute cooking time, totaling 50 minutes. This is 20% less time than the average stuffed pepper recipe, making it perfect for a quick GF meal prep lunch.

Step-by-Step Instructions

Step 1: Prepare the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine quinoa with vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.

Step 2: Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish, ready for stuffing.

Step 3: Sauté the Vegetables

In a skillet, heat a splash of olive oil. Add diced onions and garlic, sautéing until translucent. Stir in cherry tomatoes, black beans, cumin, and smoked paprika. Cook for 5 minutes.

Step 4: Combine and Stuff

Mix the sautéed vegetables with the cooked quinoa. Season with salt and pepper. Stuff each bell pepper generously with the quinoa mixture.

Step 5: Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil, add cheese if using, and bake for an additional 5 minutes until the cheese melts.

Nutritional Information

Each serving of stuffed bell peppers with quinoa contains approximately:

• Calories: 250
• Protein: 10g
• Carbohydrates: 40g
• Fiber: 8g
• Fat: 5g
• Vitamin C: 150% of the daily value

This dish is a powerhouse of nutrients, offering a balanced meal that’s both satisfying and nutritious.

Healthier Alternatives for the Recipe

For a lower-carb option, substitute quinoa with cauliflower rice. To make the dish vegan, omit the cheese or use a dairy-free alternative. Enhance the nutritional profile by adding kale or spinach to the stuffing mix.

Serving Suggestions

Serve these delightful peppers with a side of avocado salad for a refreshing contrast. For a heartier meal, pair with a warm soup or crusty gluten-free bread. Personalize by topping with fresh cilantro or a squeeze of lime juice for added zest.

Common Mistakes to Avoid

• Overloading the peppers: Ensure there’s enough space for the filling to expand.
• Undercooking the quinoa: Make sure it’s fluffy before stuffing.
• Skipping the seasoning: Proper seasoning enhances the dish’s flavor.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, prepare the quinoa mixture ahead, and stuff the peppers when ready to bake. Freeze for up to a month, thawing in the fridge overnight before reheating.

Conclusion

Our gluten-free stuffed peppers quinoa recipe offers a delicious blend of flavors and nutrition. Perfect for a gluten-free stuffed peppers quinoa meal that’s quick and easy to prepare. Try it out, and let us know your thoughts! Explore more gluten-free stuffed peppers quinoa recipes on our blog for more inspiration.