Kale & Quinoa Stuffed Peppers Recipe
Kale & Quinoa Stuffed Peppers are a nutritious and flavorful meal packed with protein, fiber, and veggies. Made with quinoa, kale, black beans, and a blend of spices, these stuffed peppers are perfect for a healthy, vegan, and gluten-free dinner option. Customize them with different grains, proteins, or toppings to suit your dietary needs. Ideal for meal prep or a wholesome weeknight dinner!
Equipment
- 1 Medium saucepan: For cooking quinoa.
- 1 Large skillet (for sautéing veggies)
- 1 Sharp knife (for chopping vegetables and cutting peppers)
- 1 Cutting board
- 1 Baking dish (to hold the stuffed peppers)
- 1 Mixing spoon or spatula
- Aluminum foil (to cover the peppers while baking)
- Measuring Cups and Spoons
- Oven mitts (for handling the hot baking dish)
Ingredients
- 4 Large bell peppers (any color), tops cut off and seeds removed
- 1 Cup Quinoa, rinsed
- 2 Cups Vegetable broth or water
- 1 tbsp Olive oil
- 1 Small onion, finely chopped
- 2 Garlic cloves, minced
- 4 Cups Kale, chopped and stems removed
- 1 Can (15 oz) Black beans, drained and rinsed
- 1 tsp Cumin
- 1 tsp Paprika
- ½ tsp Chili powder
- ¼ tsp Cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- ½ Cup Shredded mozzarella or vegan cheese (optional)
- Fresh parsley or cilantro, chopped for garnish
Instructions
- Prepare the Peppers:Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly oil a baking dish and arrange the peppers upright, ready to be stuffed.
- Cook the Quinoa:In a medium saucepan, combine the rinsed quinoa with the vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Sauté the Veggies:While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Kale:Stir in the chopped kale and cook until it wilts down, about 5 minutes. Add the black beans, cumin, paprika, chili powder, and cayenne (if using), and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Mix the Quinoa:Remove the skillet from the heat and add the cooked quinoa to the kale and bean mixture. Stir until everything is evenly combined.
- Stuff the Peppers:Spoon the quinoa mixture into the hollowed peppers, pressing down gently to fill them completely. If desired, top each pepper with shredded mozzarella or a vegan cheese alternative.
- Bake the Peppers:Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve:Once the peppers are cooked, remove them from the oven and sprinkle with freshly chopped parsley or cilantro. Serve immediately and enjoy!