Description
Quinoa stuffed bell peppers are a colorful and nutritious dish that combines vibrant bell peppers with a flavorful quinoa filling. This recipe is perfect for busy weeknights or entertaining guests, as it’s quick to prepare and can be customized with your favorite ingredients. Each pepper bursts with flavor, making them not only visually appealing but also a delightful treat for the taste buds.
Ingredients
Scale
- 3 medium bell peppers (red, yellow, or green)
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ cup shredded cheese (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water; combine with 2 cups water in a pot and bring to a boil. Cover and simmer for 15 minutes until fluffy.
- In a skillet, heat olive oil over medium heat. Sauté diced onions until translucent (about 5 minutes), then add garlic and sauté until fragrant.
- In a large bowl, mix cooked quinoa with sautéed vegetables, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- Cut tops off bell peppers and remove seeds. Stuff each pepper generously with the quinoa mixture.
- Place peppers in a baking dish with a splash of water at the bottom; cover with foil and bake for 30 minutes.
- If using cheese, uncover after 30 minutes, sprinkle on top of each pepper, and return to oven uncovered for an additional 10 minutes until melted.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed bell pepper (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg