Quinoa Stuffed Peppers
User Reviews
5.0
1,896 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
286 kcal
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Course
Main Course
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Cuisine
American
Quinoa Stuffed Peppers
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These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy
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Ingredients
- 6 medium bell peppers tops cut off and cores removed
- 1 cup uncooked quinoa rinsed and drained
- 2 cups low sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 15 ounce canned diced tomatoes
- 1 15 ounce can black beans
- 1 cup frozen corn thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey jack cheese
- chopped cilantro diced avocado, sour cream (optional toppings)
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Instructions
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
- Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing Instructions: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Make Ahead Tips: You can make the stuffing ahead of time and keep covered in the fridge for up to 5 days.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use any other colored peppers you'd like.
- If you don't have quinoa, you can use cauliflower rice, rice, barley or bulgur.
Nutrition Information
Show Details
Serving
1g
Calories
286kcal
(14%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
915mg
(38%)
Potassium
907mg
(26%)
Fiber
12g
(48%)
Sugar
8g
(16%)
Vitamin A
4145IU
(83%)
Vitamin C
165mg
(183%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 915mg | 38% |
| Potassium | 907mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 4145IU | 83% |
| Vitamin C | 165mg | 183% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,896 reviews
Excellent
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