Ingredients
Scale
- 4 large bell peppers (various colors for visual appeal)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup cooked black beans (optional)
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves in a baking dish.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until cooked. Fluff with a fork.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Add minced garlic, diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper. Cook until vegetables are tender.
- Combine the cooked quinoa with the vegetable mixture. Spoon the filling into the prepared bell peppers. Top with cheese if desired. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until the peppers are tender.
Notes
- Add protein like ground turkey or chicken for extra nourishment.
- Spice it up with red pepper flakes or hot sauce.
- Use different cheese options for a unique flavor.
- Add vegetables like zucchini or mushrooms for more nutrients.
- Make it vegan by omitting cheese or using a substitute.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg