Quinoa Stuffed Peppers
This Southwestern Quinoa Stuffed Peppers recipe features bell peppers filled with a delicious, cheesy quinoa blend. These stuffed peppers are easy to make, packed with flavor, and ideal for a satisfying, healthy dinner!
Servings: 8
Ingredients
- butter for the baking dish
- 4 bell peppers halved longwise and cleaned
- 2 cups vegetable broth
- 1 cup quinoa
- 3 tablespoons olive oil
- 1 small yellow onion finely diced
- ¼ teaspoon salt
- 1 cup canned sweet corn rinsed and drained
- 1 cup canned black beans rinsed and drained
- 1 cup grape tomatoes quartered
- 1 teaspoon ground cumin or to taste
- ½ teaspoon garlic powder
- ½ teaspoon chili powder or to taste
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper or to taste
- ½ tablespoon dried parsley you can also use cilantro
- salt and freshly ground black pepper to taste
- 2 cups shredded 4-Cheese Mexican Blend divided
- plain yogurt or sour cream for serving
Instructions
- Prep. Preheat the oven to 375˚F. Grease a baking dish with butter, arrange the halved bell peppers in the baking dish, and set aside.
- Cook the quinoa. In a small saucepan, combine the vegetable broth and quinoa and bring to a boil; lower to a simmer, cover, and continue to cook for 15 minutes. Remove from heat, gently fluff with a fork, and set aside.
- Sauté the vegetables. Meanwhile, heat the olive oil over medium heat. Add the diced onions and season with salt; cook for 1 to 2 minutes or until translucent. Stir in the corn and beans; continue to cook for 2 minutes.
- Combine. Stir in the tomatoes and cooked quinoa; season with cumin, garlic powder, chili powder, paprika, cayenne pepper, dried parsley, salt, and pepper. Taste it and add more of the spices and seasonings if needed.
- Add cheese. Mix in 1 cup shredded cheese, mix well, and continue to cook for 2 to 4 minutes, or until everything is heated through and the cheese is melted.
- Fill the peppers. Remove from heat and divide the mixture evenly between all the peppers, packing the quinoa mixture tightly into the hollow pepper shells.
- Bake. Put the peppers in the oven and bake them uncovered for 30 minutes. Remove from oven and top each pepper with remaining cheese. Put back in the oven and continue to bake for 5 minutes or until the cheese is melted.
- Finish and serve. Remove the quinoa stuffed peppers from the oven and let cool for 5 minutes. Serve them with a dollop of plain yogurt or sour cream on top.
Nutrition
Calories: 275kcal | Carbohydrates: 28g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 398mg | Potassium: 496mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2304IU | Vitamin C: 81mg | Calcium: 354mg | Iron: 2mg
