Description
Quinoa stuffed peppers are a delightful and nutritious dish, perfect for any occasion. These vibrant bell peppers are filled with a savory blend of quinoa, black beans, aromatic spices, and optional cheese, creating a satisfying meal that’s both colorful and wholesome.
Ingredients
Scale
- 4 medium bell peppers
- 1 cup quinoa (uncooked)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes
- 2 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds.
- In a skillet, heat olive oil over medium-high heat. Sauté chopped onions and minced garlic until translucent.
- Rinse quinoa under cold water. In another pot, combine quinoa with 2 cups of water or broth; bring to a boil, then simmer for about 15 minutes until fluffy.
- Mix black beans, diced tomatoes, cumin, chili powder, quinoa, salt, and pepper into the sauté pan until heated through.
- Carefully stuff each bell pepper with the mixture, packing tightly but avoiding overflow.
- Place stuffed peppers in a baking dish upright. Cover with foil and bake for about 25 minutes; uncover and bake an additional 10 minutes until tops are golden.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg