Description
Small quinoa stuffed peppers are a delightful summer dish that combines vibrant colors and flavors in one healthy bite. These mini bell peppers are generously filled with a nutritious mixture of protein-packed quinoa, black beans, sweet corn, and zesty spices. Whether you're hosting a casual gathering or looking for a satisfying family meal, this recipe is simple to prepare and can be enjoyed hot or at room temperature—perfect for warm evenings.
Ingredients
Scale
- 1 cup quinoa
- 4 bell peppers (mixed colors)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 cup cheddar cheese, grated (optional)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and cook according to package instructions using 2 cups of water or vegetable broth.
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, and half of the cheese until well combined.
- Stuff each pepper with the mixture and place upright in a baking dish.
- Cover with foil and bake for 25 minutes; remove foil in the last 5 minutes to add remaining cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg
Keywords: - For added flavor, sauté vegetables before mixing into the quinoa. - Feel free to substitute quinoa with rice or couscous for different textures. - Leftovers can be stored in an airtight container in the fridge for up to three days.