Red Hot Venutians
Get ready to ignite your taste buds with "Red Hot Venutians," a bold and vibrant twist on stuffed bell peppers! These oven-roasted red bell peppers are filled with a zesty blend of fluffy quinoa, protein-packed black beans, sweet corn, and juicy diced tomatoes, spiced to perfection with smoked paprika, cumin, and chili powder. A touch of diced jalapeño adds just the right amount of heat, balanced by melted cheddar cheese that oozes into every bite. Topped with fresh cilantro and served with a squeeze of tangy lime, this vegetarian recipe is as nutritious as it is flavorful. Perfectly tender and cheesy, these stuffed peppers are an easy weeknight dinner or striking centerpiece for your next gathering. Ready in just under an hour, they're a deliciously wholesome way to spice up your meal planning! Keywords: stuffed bell peppers, vegetarian dinner, quinoa stuffed peppers, baked peppers recipe, spicy vegetarian recipes.
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Recipe Information
Ingredients
- 4 pieces large red bell peppers
- 1 cup quinoa
- 2 cups water
- 1 cup black beans (cooked or canned, drained and rinsed)
- 0.5 cup corn kernels (cooked or canned, drained)
- 0.5 cup diced tomatoes (canned, drained)
- 1 cup cheddar cheese (shredded)
- 1 piece jalapeño pepper (finely diced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons cilantro (chopped)
- 1 piece lime (cut into wedges)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the red bell peppers and remove seeds and membranes. Lightly brush the outside of the peppers with 1 tablespoon of olive oil and set them upright in a baking dish.
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Set aside to cool slightly.
In a large mixing bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, jalapeño pepper, ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix thoroughly.
Stir in half of the shredded cheddar cheese (½ cup) into the quinoa mixture.
Stuff each red bell pepper generously with the quinoa mixture. Pack the filling firmly but be careful not to overfill and tear the peppers.
Sprinkle the remaining shredded cheddar cheese (½ cup) evenly over the tops of the stuffed peppers.
Drizzle the remaining tablespoon of olive oil over the peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Garnish with freshly chopped cilantro and serve with lime wedges for an extra zesty kick.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 9.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
