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To make a tasty stuffed bell pepper casserole, gather these main ingredients: - 4 large bell peppers, diced (mix colors for fun) - 1 cup quinoa, rinsed - 2 cups low-sodium vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and black pepper to taste - 1 1/2 cups shredded cheese (sharp cheddar or Monterey Jack) - Fresh cilantro or parsley, chopped (optional for garnish) You can switch things up with these optional ingredients: - Swap quinoa for brown rice or couscous. - Add chopped onions or garlic for extra flavor. - Toss in some diced zucchini or mushrooms for more veggies. - Use different cheese types like mozzarella or pepper jack for variety. This dish packs a punch with nutrients. Each serving offers: - Protein: From black beans and quinoa - Fiber: From beans, corn, and peppers - Vitamins: Rich in vitamin C and antioxidants from bell peppers and tomatoes - Healthy fats: Can add avocado or nuts as toppings This casserole is a wholesome family meal. You can feel great about serving it! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This helps the casserole bake evenly. Next, rinse one cup of quinoa in cold water. Place it in a medium pot with two cups of low-sodium vegetable broth. Heat over medium and bring to a boil. Lower the heat and cover. Let it simmer for about 15 minutes. When the liquid is gone, fluff the quinoa with a fork. Now, take four large bell peppers. You can use any colors you like. Dice them into small pieces. In a big bowl, mix the diced peppers, cooked quinoa, one can of black beans, one cup of corn, and one cup of diced tomatoes. Add one tablespoon of chili powder, one teaspoon of ground cumin, and half a teaspoon of smoked paprika. Don’t forget to season it with salt and pepper to taste. Stir until all the ingredients are well mixed. Grab a greased 9x13 inch casserole dish. Transfer the colorful mixture into the dish. Spread it out evenly, so it cooks well. Sprinkle one cup of shredded cheese on top. This will give a nice cheesy layer when baked. Cover the dish tightly with aluminum foil. Bake it in the preheated oven for 25 minutes. After 25 minutes, carefully remove the foil. This step lets the cheese brown a bit. Add the remaining half cup of cheese on top. Bake uncovered for another 10-15 minutes. Your casserole is done when the cheese is melted, bubbly, and golden in spots. Once baked, remove the casserole from the oven. Let it cool for about 5-10 minutes. This cooling time helps it set up nicely. For a fresh look, sprinkle chopped cilantro or parsley on top. You can serve it straight from the dish for a family-style meal. For added creaminess, consider a dollop of sour cream or slices of avocado on the side. Enjoy your tasty stuffed bell pepper casserole! To make perfect quinoa, start with rinsing it well. Rinsing removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. This gives a soft, fluffy texture. Bring the broth to a boil, then lower the heat. Cover it and let it simmer for about 15 minutes. After all the liquid is soaked up, fluff it with a fork. This will keep the grains separate and light. Cheese can change the flavor of your casserole. Sharp cheddar gives a strong taste. Monterey Jack has a milder, creamy flavor. Try mozzarella for a stringy, gooey melt. For a fun twist, use pepper jack for a spicy kick. You can even mix different cheeses for depth. Just remember to use about 1 ½ cups total for the best results! To get the best bake, first preheat your oven to 375°F (190°C). Use a greased 9x13 inch dish to help with clean-up. Cover the dish with foil for the first 25 minutes. This keeps moisture in, making the dish tender. After removing the foil, add more cheese for a golden, bubbly top. Bake it uncovered for another 10 to 15 minutes. Let it cool for a few minutes before serving. This helps the flavors blend nicely. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of your dish but also provides a range of flavors and nutrients. Perfectly Cooked Quinoa: Ensure that the quinoa is rinsed thoroughly before cooking to remove its natural coating, saponin, which can make it taste bitter. Layering Cheese: For a beautifully melted and bubbly cheese topping, add half the cheese before baking and the other half during the last 10-15 minutes of cooking. Rest Before Serving: Allowing the casserole to rest for a few minutes after baking helps it set up nicely, making it easier to serve and enhancing the flavors. {{image_4}} You can easily make this dish vegetarian or vegan. Use vegetable broth and skip the cheese for a vegan meal. You can substitute the cheese with vegan cheese options made from nuts or soy. This keeps the dish creamy and flavorful without any animal products. Add more veggies like zucchini or mushrooms for extra texture. This casserole is naturally gluten-free. Quinoa is a great base that offers a nice texture. Be sure to check that your vegetable broth is gluten-free. You can also use rice if you prefer. It cooks well and matches the flavors of the dish. You can add different proteins to this casserole to suit your taste. Ground turkey works well and keeps it light. If you want more flavor, consider adding sausage. Cook it first and mix it in with the other ingredients. You can even try shredded chicken or beef if you like. Each protein adds its own unique taste to the dish, making it even more satisfying. After enjoying your stuffed bell pepper casserole, store any leftovers properly. Let the casserole cool for about 10 minutes. Then, cover it tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container. This keeps the flavors fresh and prevents drying out. To reheat your leftover casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to retain moisture. Heat for about 20-25 minutes or until it is warm throughout. You can also use the microwave. Place a serving in a microwave-safe bowl, cover it, and heat for 1-2 minutes. Stir and heat again if needed. If you want to freeze your casserole, let it cool completely first. Then, cut it into individual portions. Wrap each portion in plastic wrap, then place them in a freezer-safe bag. Label the bag with the date. The casserole can last up to 3 months in the freezer. When ready to enjoy, thaw it in the fridge overnight before reheating. Yes, you can swap ingredients easily. If you dislike quinoa, use rice instead. You can also choose different beans, like kidney or pinto. For a spicy kick, add jalapeños. You can change the bell peppers too. Use only one color or mix them up for fun. If you want a meatier dish, ground turkey or beef works well. Just keep the flavors in mind when you make changes. This casserole lasts about three to five days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, throw it away. Always check before you eat leftovers. To enjoy it longer, consider freezing some portions. Absolutely! You can prepare the casserole a day or two in advance. Just follow the steps up to the baking part. Cover it tightly and place it in the fridge. When you're ready to eat, bake it straight from the fridge. You may need to add a few extra minutes to the cooking time. This makes meal prep so much easier! In this blog post, we explored how to make a delicious Stuffed Bell Pepper Casserole. We covered the main and optional ingredients, along with the nutrition facts. The step-by-step instructions guide you through preparation, baking, and serving suggestions. I shared tips for cooking quinoa, cheese options, and baking techniques. We also detailed variations for different diets and storage tips for your leftovers. Overall, this dish is versatile and easy, making it perfect for any meal. Enjoy your kitchen adventure with this hearty casserole!

Stuffed Bell Pepper Casserole Delight

A colorful and hearty casserole featuring quinoa, black beans, and bell peppers, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers, diced
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can black beans, well rinsed and drained
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1.5 cups shredded cheese
  • optional fresh cilantro or parsley, roughly chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then lower the heat to a simmer, cover, and cook for about 15 minutes until all the liquid is absorbed. Fluff the quinoa and set aside to cool slightly.
  • In a mixing bowl, combine the diced bell peppers, cooked quinoa, black beans, corn, and diced tomatoes. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir until well combined.
  • Transfer the mixture into a greased 9x13 inch casserole dish, spreading it evenly.
  • Sprinkle 1 cup of shredded cheese over the top.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and sprinkle the remaining 1/2 cup of cheese on top. Bake uncovered for an additional 10-15 minutes until the cheese is melted and golden brown.
  • Let the casserole cool for 5-10 minutes before serving.
  • Garnish with chopped cilantro or parsley before serving.

Notes

Serve with a dollop of sour cream or avocado slices for added creaminess.
Keyword bell peppers, casserole, quinoa, vegetarian