Quinoa Stuffed Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
Quinoa Stuffed Peppers use medium bell peppers hollowed and filled with a seasoned mixture featuring quinoa cooked in vegetable broth, black beans, corn, and diced tomatoes. The sautéed onions and garlic add mild sweetness and aroma, while cumin and paprika introduce warm spices. The peppers bake in a water bath until tender, allowing the filling to meld and the cheese topping to melt and brown slightly.
The flavor profile balances the earthy quinoa and beans with the fresh sweetness of corn and tomatoes, complemented by aromatic spices. Texture contrasts between soft roasted peppers and a hearty filling make each bite satisfying. This vegetarian-friendly dish can be served as a wholesome main meal.
Serve the stuffed peppers warm, optionally garnished with avocado, sour cream, or cilantro to add freshness and creaminess. They pair well with simple side salads or steamed greens for a complete meal.
Leftover stuffed peppers store well in the refrigerator for several days and freeze nicely for longer storage. Preparing the filling in advance simplifies assembly. Variations include using different colored peppers or substituting the quinoa with grains like rice or barley.
Ingredients
- 6 bell peppers tops cut off and cores removed, medium
- 1 cup quinoa rinsed and drained, uncooked
- 2 cups vegetable broth low sodium
- 1 tablespoon olive oil
- 1 onion chopped, small
- 2 garlic minced, cloves
- 1 15 ounce diced tomatoes canned
- 1 15 ounce black beans canned
- 1 cup corn thawed, frozen
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Monterey jack cheese shredded
- cilantro diced avocado, sour cream (optional toppings, chopped
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.
Notes
- Store leftovers in airtight containers for 3 to 4 days refrigerated.
- Freeze baked stuffed peppers up to 3 months; thaw overnight and reheat at 350°F until warmed through.
- You can prepare the filling several days ahead and keep it covered in the fridge.
- Substitute quinoa with cauliflower rice, rice, barley, or bulgur if preferred.
- Any bell pepper color can be used based on availability or preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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