Description
A healthy and flavorful dish featuring quinoa-stuffed bell peppers, perfect for a family dinner.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon 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.
- Rinse quinoa and cook in vegetable broth according to package instructions.
- In a pan, sauté onion and garlic until soft.
- Add black beans, corn, cumin, paprika, salt, and pepper. Stir well.
- Mix cooked quinoa with the bean and vegetable mixture.
- Stuff the bell peppers with the quinoa filling.
- Place peppers in a baking dish and bake for 25-30 minutes.
- Top with shredded cheese if desired and bake for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use any color of bell peppers.
- For extra protein, add cooked ground turkey or chicken.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg