Enjoy a healthy and flavorful dinner with these Quinoa Stuffed Bell Peppers. They are packed with nutritious ingredients and perfect for a clean-eating meal.
Author:Amelia Carmichael
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup black beans, rinsed and drained
1 cup corn kernels
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Cook the quinoa: In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed.
While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the black beans, corn, salsa, chili powder, and cumin. Cook for 5 minutes, stirring occasionally.
Once the quinoa is cooked, add it to the skillet with the vegetable mixture. Season with salt and pepper to taste.
Spoon the quinoa filling evenly into the prepared bell peppers.
Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish to help steam the peppers.
Cover the baking dish with foil and bake for 30-40 minutes, or until the peppers are tender.
Remove the foil and bake for another 5-10 minutes to lightly brown the tops.
Serve warm with your favorite toppings.
Notes
You can use any color of bell peppers you like.
Feel free to add other vegetables like zucchini or mushrooms to the filling.
For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.