Description
Quinoa stuffed bell peppers are a colorful and nutritious dish that brings together the wholesome goodness of quinoa, vibrant vegetables, and savory spices. Perfect for any occasion, these stuffed peppers are not only visually appealing but also packed with flavor.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup rinsed quinoa
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds.
- In a saucepan, bring quinoa and water to a boil. Reduce heat and simmer until water is absorbed (about 15 minutes).
- In a skillet over medium heat, add olive oil and sauté diced tomatoes, black beans, corn, cumin, paprika, salt, and pepper for about 5 minutes. Stir in cooked quinoa.
- Stuff each pepper with the quinoa mixture and top with shredded cheese.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes. Uncover and bake an additional 10 minutes until cheese is bubbly.
- Let cool slightly before garnishing with cilantro and serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bell pepper (approx. 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg