Hearty Accolade Stuffed Heart-Shaped Bell Peppers Recipe
Hearty Accolade Stuffed Hearts are vibrant heart-shaped bell peppers filled with a flavorful quinoa, black bean, and corn mixture, seasoned with cumin, smoked paprika, and chili powder. Topped with melted cheddar cheese and garnished with fresh cilantro and cherry tomatoes, this dish is a wholesome and colorful vegetarian meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 stuffed bell peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 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
Grains and Legumes
- 1 cup quinoa, rinsed
- 1 cup black beans, drained and rinsed
Liquids and Oils
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon lime juice
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- Salt and pepper, to taste
Dairy
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Cook quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes until quinoa is fluffy and liquid is absorbed. Set aside to cool slightly.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic; sauté for 3-5 minutes until onions are translucent and fragrant.
- Combine filling ingredients: To the skillet, add black beans, sweet corn, cooked quinoa, ground cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Stir well and cook for an additional 3-4 minutes to heat through and blend flavors.
- Prepare peppers: Carefully cut the tops off the heart-shaped bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish.
- Stuff peppers: Lightly pack each pepper with the quinoa and bean mixture, pressing down gently for even filling distribution.
- Add cheese topping: Sprinkle a generous amount of shredded cheddar cheese on top of each stuffed pepper.
- Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes to allow flavors to meld and peppers to soften.
- Bake uncovered: Remove the foil and continue baking for another 10-15 minutes until the peppers are tender and the cheese is bubbly and golden brown.
- Garnish and serve: Remove from oven and let cool slightly. Garnish with fresh cilantro leaves and halved cherry tomatoes before serving for a bright, fresh finish.
Notes
- For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative.
- You can prepare the quinoa filling a day ahead to save time.
- Adjust spices to taste for milder or spicier flavor profiles.
- To soften peppers faster, blanch them in boiling water for 3 minutes before stuffing.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: stuffed bell peppers, quinoa recipe, vegetarian main dish, healthy stuffed peppers, baked stuffed peppers, black beans, cheesy stuffed peppers
