Description
Enjoy these vibrant Quinoa Stuffed Bell Peppers, a healthy and satisfying vegetarian dinner packed with colorful vegetables and fluffy quinoa. This recipe is perfect for a weeknight meal or a special occasion.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped bell pepper (from scraps or another pepper)
- 1 cup cherry tomatoes, halved
- 1/2 cup corn (fresh or frozen)
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (optional, for topping)
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 rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed. Let stand for 5 minutes, then fluff with a fork.
- While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in zucchini, chopped bell pepper, and cherry tomatoes. Cook for 5-7 minutes until vegetables are tender-crisp.
- Add corn, cooked quinoa, parsley, oregano, salt, and pepper to the skillet. Stir to combine.
- Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers.
- Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish to help steam the peppers.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil, top with cheese if desired, and bake for another 10-15 minutes, or until peppers are tender and cheese is melted and golden.
- Serve hot and enjoy!
Notes
- You can use any color of bell peppers you like.
- Feel free to add other vegetables like mushrooms or spinach.
- For a vegan option, omit the cheese or use a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approx. 350 (without cheese)
- Sugar: Approx. 10g
- Sodium: Approx. 500mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 10g
- Protein: Approx. 15g
- Cholesterol: 0mg (without cheese)