Description
Quinoa stuffed bell peppers are a nutritious and colorful meal combining protein-packed quinoa with vibrant bell peppers and a medley of tasty ingredients.
Ingredients
- Quinoa: 1 cup (uncooked)
- Bell Peppers: 4 large (any color)
- Black Beans: 1 can (15 oz), drained and rinsed
- Corn: 1 cup (frozen or canned)
- Diced Tomatoes: 1 can (14.5 oz), drained
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Cumin: 1 teaspoon
- Cheese: 1 cup, shredded (cheddar or your choice)
- Olive Oil: 1 tablespoon
- Salt and Pepper: to taste
Instructions
- Prepare the bell peppers by washing, cutting the tops off, and removing seeds and membranes.
- Cook the quinoa by rinsing it, then combining with water in a saucepan, bringing to a boil, and simmering until fluffy.
- In a skillet, heat olive oil and sauté onion and garlic, then mix in cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Cover with foil and bake at 375°F (190°C) for 25 minutes, then uncover, add cheese, and bake for an additional 10-15 minutes until cheese is melted and peppers are tender.
Notes
- Consider adding fresh herbs for extra flavor.
- For a spicier kick, add jalapeños or chili powder.
- Mix in other vegetables like zucchini or spinach for added nutrition.
- Top with sliced avocado or a dollop of sour cream for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: quinoa, stuffed bell peppers, healthy recipe, vegetarian meal