Description
Enjoy these vibrant Quinoa Stuffed Bell Peppers, a healthy and delicious meal that’s perfect for a clean eating lunch or dinner. They are packed with flavor and nutrients.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a medium 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 and the quinoa is cooked.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir to combine.
- Spoon the quinoa mixture evenly into the prepared bell pepper halves.
- Place the stuffed bell peppers in a baking dish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- If using cheese, sprinkle it over the top during the last 5 minutes of baking.
- Garnish with fresh cilantro before serving.
Notes
- For a vegan option, omit the cheese or use vegan cheese.
- You can add other vegetables like zucchini or mushrooms to the filling.
- If you don’t have vegetable broth, water can be used for cooking the quinoa.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approx. 250-300 (without cheese)
- Sugar: Approx. 5-7g
- Sodium: Approx. 300-400mg
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 1-2g
- Unsaturated Fat: Approx. 7-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 8-10g
- Protein: Approx. 10-12g
- Cholesterol: 0mg (without cheese)