Description
Enjoy a healthy and delicious meal with these Quinoa Stuffed Bell Peppers. This recipe is perfect for a clean-eating dinner, packed with flavor and nutrients.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: Shredded cheese, fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add the cooked quinoa to the skillet and mix well with the bean and corn mixture.
- Spoon the quinoa mixture evenly into the prepared bell peppers.
- Place the stuffed peppers in a baking dish. You can add a little water or vegetable broth to the bottom of the dish to help steam the peppers.
- Cover the baking dish with foil.
- Bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the filling is heated through.
- If desired, top with shredded cheese during the last few minutes of baking.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the filling.
- Feel free to add other vegetables like diced tomatoes or zucchini to the filling.
- This recipe is easily adaptable to your favorite spices.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: Approximately 350-400 (will vary based on optional ingredients)
- Sugar: Approximately 8-10g
- Sodium: Approximately 400-600mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 8-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 60-70g
- Fiber: Approximately 10-15g
- Protein: Approximately 15-20g
- Cholesterol: 0mg