Description
These vibrant and nutritious quinoa stuffed bell peppers are packed with flavor and make a hearty, healthy meal. The quinoa is cooked with vegetable broth and mixed with black beans, diced tomatoes, and spices, then baked in bell peppers and topped with cheese for a perfect finish.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set the oven to 375°F (190°C).
- Prepare the peppers: Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
- Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Mix the filling: In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
- Stuff the peppers: Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
- Top with cheese: Sprinkle shredded cheese over the top of each stuffed pepper.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve: Serve the stuffed peppers hot, and enjoy!
Notes
- For a spicy kick, you can add a chopped jalapeño to the quinoa filling or sprinkle some red pepper flakes on top before baking.
- You can substitute the black beans with pinto beans or kidney beans, depending on your preference.
- This recipe is easily customizable – feel free to add corn, spinach, or other vegetables to the filling!
- Prep Time: 15 minutes
- Cook Time: 35 minutes