Description
A healthy and flavorful dish featuring bell peppers stuffed with quinoa, vegetables, and spices.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a saucepan, cook quinoa in vegetable broth according to package instructions.
- In a skillet, sauté onion and garlic until soft. Add tomatoes, black beans, corn, cumin, paprika, salt, and pepper. Cook for 5 minutes.
- Mix cooked quinoa with the vegetable mixture.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese (if using), and bake for another 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use any color bell peppers for variety.
- For a vegan version, omit the cheese or use a plant-based alternative.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg