Quinoa Stuffed Peppers
Delicious and vibrant stuffed peppers filled with quinoa, black beans, and corn, offering a comforting and nutritious meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed
- 1 cup corn
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup diced tomatoes
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Rinse the quinoa under cold water and then cook it using vegetable broth.
- Combine the cooked quinoa, black beans, corn, cumin, paprika, diced tomatoes, salt, and pepper in a large bowl.
- Stuff each bell pepper with the quinoa mixture generously.
- Sprinkle shredded cheese on top of the stuffed peppers if desired.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Garnish with fresh cilantro if desired and serve hot.
Notes
These stuffed peppers are vegetarian-friendly and can be frozen for later use. Try adding extra vegetables or spices for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Find it online: https://recypez.com/quinoa-stuffed-peppers/