Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are a vibrant and nutritious dish that combines tender bell peppers with a hearty quinoa filling. Bursting with flavors from spices, black beans, and corn, these stuffed peppers are perfect for busy weeknights or meal prep. Enjoy them fresh out of the oven or reheat for a quick, healthy meal that will satisfy your taste buds and nourish your body.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese or fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Rinse quinoa under cold water.
- In a saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent (about 5 minutes).
- In a large bowl, mix cooked quinoa, sautéed onions/garlic, black beans, corn, cumin, chili powder, salt, and pepper.
- Cut tops off bell peppers and remove seeds. Stuff each pepper generously with the quinoa mixture.
- Place stuffed peppers in a baking dish with vegetable broth/water at the bottom. Cover with foil and bake for 25-30 minutes. Remove foil during the last 5 minutes for browning.
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 220g)
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg