Name: Hearty Accolade Stuffed Heart-Shaped Bell Peppers Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 4 large heart-shaped bell peppers; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup sweet corn; 1 cup cherry tomatoes, halved; 1 cup fresh cilantro, for garnish; 1 cup quinoa, rinsed; 1 cup black beans, drained and rinsed; 2 cups vegetable broth; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.5 teaspoon chili powder; Salt and pepper, to taste; 1 cup shredded cheddar cheese

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Introduction

Hearty Accolade Stuffed Hearts are a delightful twist on stuffed peppers, featuring heart-shaped bell peppers filled with a flavorful quinoa and black bean mixture. This dish is packed with wholesome ingredients and vibrant spices, making it perfect for a comforting vegetarian meal.

There are five stuffed bell pepper halves, both red and orange, filled with a mixture of grains, black beans, and corn. Each pepper is topped with melted orange and white cheese, sprinkled with chopped green herbs. The peppers sit in a round wooden bowl surrounded by lime wedges and small red cherry tomatoes. The background shows some blurred kitchen items on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large heart-shaped bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup black beans, drained and rinsed
1 cup sweet corn
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup fresh cilantro, for garnish
2 tablespoons olive oil
1 tablespoon lime juice
1 cup cherry tomatoes, halved

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat and cover. Simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Set aside.
Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-5 minutes.
Step 4: Add the black beans, sweet corn, cooked quinoa, ground cumin, smoked paprika, chili powder, lime juice, salt, and pepper to the skillet. Stir everything together and cook for another 3-4 minutes until heated through.
Step 5: While the filling cools slightly, carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the heart-shaped peppers in a baking dish.
Step 6: Lightly pack each bell pepper with the quinoa mixture, pressing down gently to fill evenly.
Step 7: Sprinkle a generous layer of shredded cheddar cheese over the top of each stuffed pepper.
Step 8: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Step 9: Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro and halved cherry tomatoes before serving.

Tips & Variations

For extra protein, add cooked ground turkey or crumbled tofu to the quinoa mixture.
Swap cheddar cheese for a dairy-free alternative to make this dish vegan-friendly.
Use different colored heart-shaped peppers for a vibrant presentation.
Add a pinch of cayenne pepper if you prefer a spicier filling.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave until heated through.

How to Serve

Four heart-shaped bell peppers, three orange and one yellow, are stuffed with a mixture of quinoa, black beans, and corn. Each pepper is topped with a layer of melted yellow and white cheese, sprinkled with fresh green cilantro leaves. The peppers are placed in a wooden tray, with small red and yellow cherry tomatoes scattered around them. The background shows a white marbled texture surface under the tray with some limes and oil bottle blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quinoa filling ahead of time?

Yes, you can cook the quinoa filling a day in advance and store it in the refrigerator until ready to stuff the peppers.

Are heart-shaped bell peppers easy to find?

They can be found at specialty grocery stores or farmers’ markets, especially around Valentine’s Day, but you can substitute with regular bell peppers if unavailable.