Quinoa Stuffed Peppers Recipe
Experience the comfort and nutrition of our Quinoa Stuffed Peppers Recipe, where vibrant bell peppers are filled with a hearty mix of quinoa, black beans, corn, and spices. This dish is not just visually appealing but also packed with protein and fiber, making it perfect for a quick weeknight dinner or meal prep. Each bite delivers a burst of flavor that will leave you feeling satisfied and nourished.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- ½ cup uncooked quinoa
- ¾ cup water
- 4 medium bell peppers (halved and cored)
- 2 garlic cloves (minced)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- In a large skillet, combine quinoa and water over high heat until boiling. Reduce to low heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Add minced garlic, fire-roasted tomatoes, black beans, and thawed corn to the cooked quinoa in the skillet. Stir in cumin, onion powder, paprika, salt, and pepper; cook for an additional 5 minutes.
- Spoon the filling into halved bell peppers placed in the baking dish. Top with shredded mozzarella cheese.
- Bake uncovered for 30-35 minutes until the peppers are tender and cheese is bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 24mg
Find it online: https://cookingwitheliana.com/quinoa-stuffed-peppers-recipe-2/