Description
Enjoy these satisfying Stuffed Bell Peppers made with wholesome quinoa. This recipe is simple to follow and creates a healthy, flavorful meal that tastes like home.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the baking dish.
- Cook the quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- While quinoa cooks, heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic to the skillet and cook for 1 minute until fragrant.
- Add the cooked quinoa, black beans, corn, cumin, and chili powder to the skillet. Stir well to combine. Season with salt and pepper.
- Spoon the quinoa mixture evenly into the bell pepper halves.
- If using cheese, sprinkle it over the top of the stuffing.
- Add about 1/4 inch of water to the bottom of the baking dish.
- Bake for 30 to 35 minutes, or until the peppers are tender.
Notes
- We love using a mix of red, yellow, and orange peppers for a colorful dish.
- For a vegan option, skip the cheese or use your favorite vegan shredded cheese alternative.
- Feel free to add chopped zucchini or mushrooms to the filling for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Healthy Bites
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: Approx. 300
- Sugar: Approx. 6g
- Sodium: Approx. 450mg
- Fat: Approx. 7g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 10g
- Protein: Approx. 12g
- Cholesterol: Approx. 5mg