Stuffed Bell Pepper Casserole

$- 4 large bell peppers, diced (choose your favorite colors) - 1 cup quinoa, rinsed under cold water - 2 cups low-sodium vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen, thawed if frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and black pepper to taste - 2 tablespoons olive oil for sautéing - Fresh cilantro leaves, chopped (optional) When you select bell peppers, each color has its own flavor. Red peppers are sweet, yellow peppers are fruity, and green ones are more bitter. Mix them for a colorful dish. For the vegetable broth, go for low-sodium options. They bring flavor without making the dish too salty. You can make your own broth too, using leftover veggie scraps. Just simmer them with water for a few hours. You can add some extra flavor with seasonings. Try chili powder or oregano for a twist. You can also use ground turkey or cooked lentils instead of black beans for a protein boost. For garnishes, consider adding sliced avocado or a dollop of sour cream. Fresh cilantro adds a nice touch, too, brightening the dish with color and taste. 1. Preheat your oven to 375°F (190°C). This makes sure it’s hot for baking. 2. In a medium pot, bring 2 cups of low-sodium vegetable broth to a boil. 3. Rinse 1 cup of quinoa under cold water. Add it to the boiling broth. 4. Lower the heat to a simmer, cover, and cook for 15 minutes. 5. Once the quinoa absorbs the broth, remove it from heat. Let it cool a bit. 1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. 2. Add 4 large diced bell peppers to the skillet. Sauté for 5-7 minutes. 3. Stir the bell peppers until they soften and turn bright. 4. Add 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes to the skillet. 5. Next, add the cooked quinoa. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. 6. Season with salt and black pepper. Mix well and heat for another 3-5 minutes. 1. Take a greased 9x13-inch baking dish. Transfer the mixture from the skillet into the dish. 2. Spread the mixture evenly in the dish. Top it with 1 cup of shredded cheese. 3. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. 4. After 25 minutes, remove the foil. Bake for another 10-15 minutes until the cheese is golden and bubbly. 5. Once done, let the casserole cool for a few minutes. Garnish with chopped cilantro before serving. To ensure your quinoa is fluffy, rinse it well before cooking. This step removes the bitter saponins. When you cook it, use low-sodium vegetable broth for added flavor. Bring the broth to a boil, then simmer for about 15 minutes. Wait until all the liquid is gone. Fluff it with a fork after it cools a bit. This method gives you light and airy quinoa. When sautéing bell peppers, heat olive oil in a large skillet. Use medium heat to avoid burning. Add diced peppers and let them cook for 5-7 minutes. Stir them occasionally. You want them soft but still vibrant. This step adds great flavor and color to your casserole. For the best melting cheese, I recommend using cheddar or a Mexican blend. These cheeses melt nicely and add rich flavor. You can also try pepper jack for some heat. If you prefer a dairy-free option, look for plant-based cheeses. Many brands now offer great melting cheeses that fit well in casseroles. Garnish your casserole with fresh cilantro for a burst of color. This adds freshness and a nice touch. Serve directly from the baking dish for a cozy vibe. For a complete meal, pair it with avocado slices or a dollop of sour cream. These sides complement the flavors and make for a tasty dinner. {{image_4}} You can make this dish vegetarian by using different vegetables. Try zucchini, carrots, or mushrooms for extra flavor. You can also swap out black beans for lentils or chickpeas. These options boost protein and add a nice texture. If you prefer meat, adding ground turkey, beef, or sausage works great. Brown the meat in the skillet before adding the other ingredients. This step brings out the meat’s flavor and keeps it juicy. Make sure to drain any excess fat for a lighter dish. For gluten-free options, use quinoa and check that your broth is gluten-free. If you want a vegan version, just skip the cheese or use plant-based cheese. You can also add tofu for protein. These changes ensure everyone can enjoy this tasty casserole. To keep your stuffed bell pepper casserole fresh, place it in an airtight container. Refrigerate it right after it cools down. This helps prevent bacteria growth. You can store it in the fridge for up to 4 days. Make sure to label the container with the date. If you want to freeze the casserole, let it cool completely first. Then, cut it into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. This way, you can pull out just what you need later. The casserole will last for up to 3 months in the freezer. When you’re ready to eat, take a portion out of the freezer. Thaw it in the fridge overnight. To reheat, place it in a baking dish and cover it with foil. Bake at 375°F (190°C) for about 25 minutes or until it’s heated through. Enjoy your meal without losing flavor! How do I know when the casserole is done baking? You can tell the casserole is done when the cheese is melted and bubbly. It should also be golden on top. Can I make this ahead of time? Yes, you can prepare the casserole a day ahead. Just cover it tightly and store it in the fridge. Bake it when you're ready to serve. What can I substitute for quinoa in this recipe? If you need a substitute for quinoa, try brown rice or couscous. Both options cook well and add nice texture. How can I adjust the spice level in the casserole? To make it spicier, add some diced jalapeños or red pepper flakes. If you want it milder, reduce the spices or omit them. What are the nutrition facts for stuffed bell pepper casserole? This casserole is rich in protein and fiber. It has about 250 calories per serving. Nutrition may vary based on added ingredients and portion sizes. Stuffed bell pepper casserole is a versatile dish full of flavor. You learned about its key ingredients, cooking steps, and tips for the best meal. From vegetarian to meat options, this recipe fits any diet. Remember to store leftovers properly and consider freezing extras. With these guidelines, you can enjoy a tasty meal that fits your taste. Experiment with variations and make it your own. Enjoy your cooking adventure!$

Stuffed Bell Pepper Casserole

Get ready to delight your taste buds with this Bell Pepper Fiesta Casserole! Packed with vibrant bell peppers, quinoa, black beans, and a medley of spices, this family-friendly dish is perfect for any occasion. Easy to make and bursting with flavor, it's a wholesome choice for dinner. Click now to explore the full recipe and tips for serving this colorful casserole! #BellPepperFiesta #HealthyEating #CasseroleRecipes #VegetarianRecipes

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Ingredients

4 large bell peppers (choose your favorite colors), diced into bite-sized pieces

1 cup quinoa, thoroughly rinsed under cold water

2 cups low-sodium vegetable broth

1 can (15 oz) black beans, drained and rinsed well

1 cup corn kernels (can be fresh or frozen, thawed if frozen)

1 cup diced tomatoes (canned or fresh, preferably with juices)

1 teaspoon ground cumin

1 teaspoon smoked paprika for a depth of flavor

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or Mexican blend recommended for optimal melting)

Salt and freshly ground black pepper to taste

2 tablespoons olive oil for sautéing

Fresh cilantro leaves, chopped, for garnish (optional)

Instructions

Start by preheating your oven to 375°F (190°C) to ensure it's hot when the casserole is ready.

In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Immediately reduce the heat to low, cover the saucepan, and allow it to simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Once cooked, set it aside to cool slightly.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and sauté for approximately 5-7 minutes, stirring occasionally, until they are softened and vibrant in color.

To the skillet with the bell peppers, add the black beans, corn, diced tomatoes (including their juices), and the cooked quinoa. Sprinkle in the cumin, smoked paprika, garlic powder, onion powder, and season with salt and pepper to your liking. Stir everything together and cook for an additional 3-5 minutes until all ingredients are well combined and heated through.

Carefully transfer the flavorful mixture into a greased 9x13-inch baking dish, spreading it out evenly. Evenly sprinkle the shredded cheese over the top of the mixture.

Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and has developed a beautiful golden color.

Once baked to perfection, remove the casserole from the oven and allow it to cool for a few minutes. Before serving, adorn the top with freshly chopped cilantro for a burst of color and freshness.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

- Presentation Tips: Serve the casserole directly from the baking dish for a homey feel. For an extra special touch, accompany it with a side of avocado slices or sour cream, allowing guests to customize their servings!