Description
Enjoy these vibrant vegetarian quinoa-stuffed bell peppers, a wholesome and satisfying meatless meal. They are packed with flavor and nutrients, making them a perfect weeknight dinner.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a medium bowl, combine the cooked quinoa, black beans, corn, chopped onion, cilantro, chili powder, cumin, salt, and pepper.
- Mix everything together until well combined.
- Spoon the quinoa mixture evenly into the prepared bell peppers.
- Place the stuffed peppers in a baking dish.
- Add about 1/2 inch of water to the bottom of the baking dish.
- Cover the dish with foil.
- Bake for 30 minutes.
- Remove the foil, sprinkle with cheese if desired, and bake for another 10-15 minutes, or until peppers are tender and cheese is melted.
- Serve warm.
Notes
- You can use any color of bell peppers you like.
- Feel free to add other vegetables like diced tomatoes or zucchini to the filling.
- For a spicier kick, add a pinch of cayenne pepper or some diced jalapeño.
- This recipe is easily customizable to your favorite flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approximately 350-400 (will vary based on cheese)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies