Description

Stuffed bell peppers with quinoa are a vibrant and nutritious meal that brings together sweet bell peppers filled with fluffy quinoa, fresh vegetables, and zesty spices. This easy-to-make recipe is perfect for family dinners or meal prep, ensuring both taste and satisfaction in every bite. Enjoy this wholesome dish that fuels your body while delighting your taste buds!

Ingredients

Scale

4 medium bell peppers (red, yellow, or green)
1 cup quinoa
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes with juices
1 can (15 oz) black beans, rinsed and drained
1 tsp cumin
1 cup shredded cheese (cheddar or mozzarella)

Instructions

Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.
Sauté onion and garlic in a skillet over medium heat for about 5 minutes until softened.
In a large bowl, combine cooked quinoa, sautéed onion and garlic, diced tomatoes, black beans, cumin, salt, and pepper.
Slice tops off bell peppers and remove seeds. Stuff each pepper generously with the filling mixture.
Place peppers upright in the baking dish; cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for an additional 10 minutes until cheese is melted.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed bell pepper (approximately 250g)
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 20mg

Keywords: - Customize your filling by adding corn or spinach for extra flavor. - Store leftovers in an airtight container in the fridge for up to four days; reheat before serving.