Description
Quinoa stuffed bell peppers are a delicious and nutritious dish that will dazzle your taste buds and brighten your dinner table. These vibrant, colorful peppers are filled with fluffy quinoa, black beans, sweet corn, diced tomatoes, and melted cheddar cheese, all seasoned to perfection with cumin and chili powder. Not only are they quick to prepare, but they also offer a customizable filling that makes them perfect for weeknight dinners or meal prep. Serve them at your next gathering and watch your friends rave about this healthy yet satisfying dish!
Ingredients
Scale
- 4 medium bell peppers
- 1 cup quinoa (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro (optional for garnish)
Instructions
- Cook the quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed.
- Prep the peppers: While the quinoa cooks, slice the tops off the bell peppers and remove seeds.
- Mix filling: In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and half of the cheddar cheese.
- Stuff the peppers: Fill each pepper generously with the quinoa mixture.
- Bake: Preheat oven to 375°F (190°C). Place stuffed peppers upright in a baking dish; cover with foil and bake for 25 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for an additional 10 minutes.
- Serve & enjoy: Allow to cool slightly before garnishing with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approx. 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg