Quinoa and Kale Stuffed Peppers

Quinoa and Kale Stuffed Peppers are nutritious, flavorful dishes that are satisfying and healthy. This vegetarian recipe combines the nutty taste of quinoa with the hearty texture of kale, all stuffed into sweet bell peppers for a beautiful presentation. Here’s how to make Quinoa and Kale Stuffed Peppers:

Ingredients

  • 4 large bell peppers, any color
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups kale, stems removed and leaves chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), optional
  • Fresh cilantro, for garnish
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

Prepare the Peppers:
1
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly so the peppers can stand upright, being careful not to create a hole.
2
Blanch the peppers by boiling them in water for 5 minutes to soften slightly. Remove and drain upside down on a paper towel.
Cook the Quinoa:
1
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Filling:
1
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2
Add the kale and cook until it begins to wilt, about 3-4 minutes.
3
Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Remove from heat.
4
Mix in half of the cheese into the quinoa mixture, if using.
Stuff the Peppers
1
Spoon the quinoa and kale mixture into each bell pepper, packing it down as you go and mounding it at the top.
2
Place the stuffed peppers in a baking dish. Pour a small amount of water into the bottom of the dish (about 1/4 inch) to help the peppers steam.
3
Cover with foil and bake for about 30-35 minutes, until the peppers are tender.
4
Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve
1
Garnish the stuffed peppers with fresh cilantro and serve with a dollop of sour cream or Greek yogurt, if desired.

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