Ingredients
Scale
- 4 large bell peppers (various colors)
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced vegetables (such as zucchini, corn, and carrots)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Fresh cilantro or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly, cut in half lengthwise, and remove seeds and membranes. Place in a baking dish.
- In a large saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked. While cooking, heat olive oil, add onion and garlic, and cook until softened. Add diced vegetables and cook for another 5 minutes. Stir in cooked quinoa, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Spoon filling into each bell pepper half, mounding slightly.
- Cover baking dish with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top of the peppers, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Notes
- Add cooked ground turkey or chicken for extra protein.
- Spice it up with cayenne pepper or hot sauce.
- Use different cheeses for unique flavors.
- Incorporate seasonal vegetables like mushrooms or spinach.
- For a vegan option, use vegan cheese or nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg