Description
These Quinoa Stuffed Bell Peppers are a flavorful and nutritious vegetarian dish that’s perfect for a wholesome meal. Packed with protein-rich quinoa, black beans, and veggies, these peppers are a satisfying and delicious option for lunch or dinner.
Ingredients
Bell Peppers:
4 large bell peppers tops cut off and seeds removed,
Quinoa Mixture:
1 cup quinoa rinsed, 2 cups vegetable broth, 1 tablespoon olive oil, 1 small onion finely chopped, 2 cloves garlic minced, 1 medium zucchini diced, 1 cup cherry tomatoes halved, 1 can (15 oz) black beans drained and rinsed, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup corn kernels fresh or frozen, 1/2 cup shredded cheddar or mozzarella cheese optional, 2 tablespoons fresh parsley or cilantro chopped
Instructions
- Preheat oven: Preheat oven to 375°F.
- Cook Quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, cover, and cook for 15 minutes until fluffy.
- Sauté Veggies: In a skillet, sauté onion, garlic, zucchini, and tomatoes. Add black beans, spices, and corn.
- Fill Peppers: Stuff bell peppers with the quinoa mixture. Top with cheese if desired.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes.
- Serve: Garnish with parsley or cilantro before serving.
Notes
- For a vegan version, omit the cheese or use dairy-free cheese.
- These peppers can be made ahead and reheated, making them a great meal-prep option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 5 mg
