Spicy Vegetarian Quinoa Stuffed Bell Peppers
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4 people
-
Calories
401 kcal
-
Course
Main Course
-
Cuisine
American
Spicy Vegetarian Quinoa Stuffed Bell Peppers
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Spicy Vegetarian Quinoa Stuffed Bell Peppers are a healthy plant based dinner. Filled with pantry staples like quinoa and canned beans.
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Ingredients
Ingredients
- 1 Tbsp. olive oil
- 3-5 bell pepper halved, seeds removed
- 2 cups quinoa cooked
- 1/2 onion white, diced
- 1, (14.5 oz.) diced tomatoes canned, drained
- 1 jalapeno pepper diced
- 1, (15 oz.) black beans canned, low sodium, rinsed and drained
- 1, (15 oz.) garbanzo beans canned, rinsed and drained
- 1, (15 oz.) corn canned, yellow, rinsed and drained
Homemade Taco Seasoning
- 1 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. red pepper flakes chili
- 1/4 tsp. oregano dried
- 1/2 tsp. paprika
- 1 tsp. cumin
- salt to taste
- black pepper to taste
Garnish:
- 1 cup mozzarella cheese shredded
- cilantro
Instructions
- Preheat oven to 350°F
- Drizzle ~1 Tbsp. olive oil in an oven safe casserole dish.
- Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Season with a pinch of salt and pepper. Place peppers cut side up in the casserole dish and bake for 15-20 min.
- Heat olive oil in a large frying pan, add onion and sauté for 2-3 minutes. Add in cooked quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, and taco seasoning. Mix everything together until mixed then remove from heat.
- Stuff the peppers to the brim with the quinoa filling. Bake for another 15 minutes minutes or until warm. Garnish with cheese (optional), cilantro, hot sauce or any of your favorite toppings and enjoy!
Notes
- This can be prepped ahead of time and baked when you'd like to eat them! Great for meal prep.
- How to cook quinoa: You'll need about 3/4 cup dry quinoa to yield enough for the quinoa mixture. Pour dry quinoa into a small sauce pan with 1 1/2 cups water or chicken broth. Bring to a boil, cover with a lid, reduce heat to simmer and cook for 15 minutes. Fluff with a fork. 1 cup dry quinoa, use 2 cups liquid. 1 cup dry quinoa makes ~3 cups cooked.
- You may have a little extra filling depending on the size of bell peppers you use. About 3 large bell peppers works well, or 5 smaller.
- If you are not vegetarian and have any leftover ground turkey, ground beef, or chicken these are a great way to use up those leftovers. Stir into the quinoa mixture before filling bell peppers.
- Use rice instead of quinoa, if desired.
- Use 1 taco seasoning packet in place of the homemade taco seasoning if desired.
Nutrition Information
Show Details
Serving
1bell pepper
Calories
401kcal
(20%)
Carbohydrates
55g
(18%)
Protein
17g
(34%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Cholesterol
18mg
(6%)
Sodium
200mg
(8%)
Potassium
758mg
(16%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
4822IU
(96%)
Vitamin C
157mg
(174%)
Calcium
177mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1bell pepper | |
| Calories | 401kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 200mg | 8% |
| Potassium | 758mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 4822IU | 96% |
| Vitamin C | 157mg | 174% |
| Calcium | 177mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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