Description
A Deliciously Nutritious Delight! These vibrant, stuffed peppers deliver on taste and pack a nutritional punch.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned works great)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds. Set them aside.
- Cook the quinoa: In a medium-sized pot, combine the quinoa and vegetable broth. Bring to a boil, cover, and reduce the heat. Let it simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
- Mix the filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Give it a good stir to combine all those flavors.
- Stuff the peppers: Carefully spoon the quinoa mixture into each pepper, packing it gently but firmly.
- Bake: Place the stuffed peppers upright in a baking dish. Cover with foil and bake for about 30 minutes. Remove the foil in the last 10 minutes to let the tops get a bit crispy.
Notes
Don’t worry if your stuffing spills over a little; that’s just the flavor escaping! Try adding some chopped onions or garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa stuffed peppers, vegetarian recipe, healthy dinner