How to Make Mini Stuffed Bell Peppers with Quinoa for Appetizers
Looking for a delicious and easy-to-make appetizer that’s sure to impress your guests? Mini stuffed bell peppers with quinoa are a fantastic option. These tiny, colorful bites are not only bursting with flavor but are also healthy and satisfying. Below, we’ll guide you through the simple steps to create these delightful appetizers, perfect for any gathering or even just a special treat for yourself.
Ingredients You’ll Need:
- Mini bell peppers (about 12-15)
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen and thawed)
- 1/4 cup finely chopped red onion
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Olive oil
- Optional for serving: sour cream, avocado slices, lime wedges
Instructions:
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Preheat your oven and prepare the peppers. Start by heating your oven to 350°F (180°C). While it’s warming up, take the mini bell peppers and carefully slice off the tops. Then, with a small spoon or a knife, gently remove the seeds and any ribs inside to create a little pepper boat. This requires a gentle hand, so take your time.
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Mix the stuffing. In a mixing bowl, combine the cooked quinoa, black beans, corn, red onion, half of the shredded cheese, cilantro, and seasonings (cumin, salt, and pepper). Give it a good mix to ensure all the flavors are well distributed.
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Stuff the peppers. Carefully spoon the quinoa mixture into each mini pepper. You want to pack them fairly tightly, but be cautious not to split the peppers. It’s okay if they’re mounded slightly on top; that just means more delicious filling in every bite!
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Bake. Arrange the stuffed peppers in a baking dish. Drizzle a little olive oil over the peppers — this will help them roast to perfection. Pop them in the preheated oven for about 15-20 minutes. You’re looking for the peppers to soften slightly but still retain a bit of crunch.
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Add cheese and bake again. After the initial baking, pull the dish out of the oven (carefully, it’s hot!) and sprinkle the remaining cheese over the tops of the peppers. Return them to the oven for another 5 minutes, or until the cheese is melted and bubbly.
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Serve and enjoy! Once done, allow the peppers to cool for a few minutes. They’re best served warm but not piping hot. You can add a dollop of sour cream on each, or serve with avocado slices and lime wedges on the side for guests to add as they please.
Tips & Variations:
- Customize the filling: Feel free to play around with the filling according to your taste preferences. Adding diced tomatoes, olives, or even some cooked and crumbled bacon can bring new flavors to your stuffed peppers.
- Vegan version: For a dairy-free or vegan option, simply omit the cheese or use a plant-based cheese substitute. The quinoa and vegetables alone make a delicious filling.
- Make-ahead: These peppers can be prepped in advance. Just stuff the peppers and store them in the fridge. When you’re ready to serve, bake them as directed and enjoy!
These mini stuffed bell peppers with quinoa are a versatile and crowd-pleasing appetizer. They’re not only colorful and full of flavor but also packed with nutrients thanks to the quinoa, beans, and fresh vegetables. Whether you’re hosting a party, family dinner, or simply looking for a tasty snack, these peppers are sure to delight. Enjoy crafting this wonderful dish and watch as it becomes a new favorite among your appetizer recipes.
