Ingredients
Scale
- 4 large bell peppers (red, yellow, or green)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
- In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Meanwhile, heat olive oil in a skillet and sauté the onion, garlic, and zucchini until softened. Stir in the black beans, cumin, paprika, salt, and pepper.
- Combine the cooked quinoa with the vegetable mixture. Spoon the filling into the prepared bell peppers, pressing gently to pack it in.
- Sprinkle shredded cheese on top of each stuffed pepper. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Garnish with fresh herbs before serving.
Notes
- Use a mix of bell pepper colors for a visually appealing dish.
- For extra protein, add cooked ground turkey or tofu.
- Make it vegan by omitting the cheese or using a dairy-free alternative.
- Prep the filling ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 15mg