Description
Quinoa stuffed peppers are a vibrant and nutritious dish that transforms simple ingredients into a colorful celebration on your plate. Each bell pepper is filled with a hearty mixture of fluffy quinoa, black beans, sweet corn, and tangy tomatoes, all topped with melted cheese. Perfect for busy weeknights or entertaining guests, this quick recipe is easily customizable to suit your taste. Serve warm with fresh herbs or a drizzle of hot sauce for an extra kick!
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup rinsed quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup shredded cheddar cheese
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, slice the tops off the bell peppers and remove seeds.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, half of the cheese, spices, salt, and pepper.
- Stuff each pepper generously with the mixture and place upright in the baking dish.
- Top with remaining cheese. Cover with foil and bake for 30 minutes; remove foil for an additional 5 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 295
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg