Quinoa Stuffed Peppers
Delicious and nutritious quinoa stuffed bell peppers, perfect for families and meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 4 large bell peppers, any color
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Combine the rinsed quinoa and vegetable broth in a medium saucepan; bring to a boil, then simmer for 15 minutes.
- Mix the cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture.
- Sprinkle shredded cheese on top if using.
- Bake covered for 25 minutes, then remove foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, wrap tightly and use within 3 months.
Find it online: https://www.tastyhomeplate.com/quinoa-stuffed-peppers/