| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 5g | 42g |
| sugars | fibre | protein | salt |
| 9g | 7g | 14g | 0.75g |
Why I Love British Stuffed Bell Peppers with Quinoa and Cheese
There’s an old, comforting charm about stuffed bell peppers that takes me right back to old-timey Sunday dinners in the heartland of Nebraska. Naturally, I couldn’t resist putting my spin on a British classic: Stuffed Bell Peppers with Quinoa and Cheese. Here's why I enjoy this recipe so much:
Bringing a Taste of the Midwest to British Comfort Food
Much like the homely corn casseroles and hearty beef stews I’ve loved since childhood, Stuffed Bell Peppers with Quinoa and Cheese embodies this spirit of comfort food, but with an interesting little twist. This filling, nutritious meal adheres to my belief in farm-to-table freshness, employing bell peppers, zucchini, mushrooms, and sweet corn, all which can be sourced fresh from the farmer’s market.
The addition of quinoa and black beans not only introduces a delightful, textural element to the dish, but it also incorporates a healthy source of protein sure to keep you satisfied and nourished. Plus, with the crowning touch of cheddar or jack cheese, it is just as decadent as it is wholesome.
Simple and Flexible
One of the many reasons I’m drawn to this recipe for Stuffed Bell Peppers with Quinoa and Cheese is its flexibility. Much like a certain Jamie Oliver’s roast squash recipe, it encourages creativity and adaptation. You’re more than welcome to switch out or add other vegetables according to your tastes. Aubergine or finely chopped celery would be a fantastic addition to the mix.
Not to mention, it pairs beautifully with a variety of dishes. Consider serving it alongside a fresh garden salad or a hearty mushroom soup for a well-rounded, satisfying meal. It’s also an excellent dish for special occasions like family dinners or church potlucks, bringing people together around the shared language of delicious food.
In essence, Stuffed Bell Peppers with Quinoa and Cheese is a rich, warming dish that mirrors the type of food that fills me with joy: homey, wholesome, and utterly delicious. It’s a recipe that keeps on giving!
What You’ll Need
- 6 large bell peppers
- 2 cups of cooked quinoa
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 cup of mushrooms, diced
- 1 cup of sweetcorn kernels
- 1 cup of canned black beans, rinsed and drained
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 1/2 cups of shredded cheese (cheddar or jack style)
- 1/4 cup of chopped fresh cilantro
- Optional: sour cream for serving
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare your bell peppers by slicing off the tops and removing the seeds and membranes. Set them aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add in the chopped onion and sauté until the onion becomes translucent. Add in the minced garlic, diced zucchini, and mushrooms, and cook for another 5 minutes until the vegetables are tender.
Step Three
To the same pan, add in the cooked quinoa, sweetcorn kernels, rinsed black beans, chili powder, cumin, smoked paprika, salt, and ground black pepper. Stir everything together and let it cook for about 5 minutes.
Step Four
Remove the pan from the heat and stir in one cup of the shredded cheese and the chopped fresh cilantro. Your stuffing for the bell peppers is now ready.
Step Five
Stuff each bell pepper with the quinoa and cheese mixture until they are all filled. Arrange them in a baking dish and sprinkle the remaining cheese over the top of the peppers.
Step Six
Bake the stuffed peppers in the preheated oven for about 25-30 minutes or until the peppers are tender and the cheese is melted and slightly golden.
Step Seven
Remove the peppers from oven and let them cool for a few minutes before serving. Optionally, you can top each stuffed pepper with a spoonful of sour cream. Enjoy your Stuffed Bell Peppers with Quinoa and Cheese!
