Quinoa Stuffed Peppers Recipe
Easy, vegetarian quinoa stuffed peppers have 20g of protein per serving and are made with white quinoa, black beans, corn, fire-roasted tomatoes, and simple spices, topped with cheese and baked in the oven.
Servings: 4 servings
Ingredients
- ½ cup uncooked quinoa
- ¾ cup water
- Cooking spray
- 4 medium bell peppers halved and cored
- 2 garlic cloves minced
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn thawed
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Place the quinoa and water in a large skillet over high heat and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes. Uncover and fluff with a fork.
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish. Place the pepper halves in the prepared baking dish, cut side up.
- When the quinoa is done cooking and fluffed, turn the heat to medium. Add the garlic, tomatoes, black beans and corn. Season with cumin, onion powder, paprika, salt and pepper and cook for 5 minutes, stirring frequently to combine everything and heat through.
- Carefully spoon the mixture evenly into the halved peppers in the baking dish. Sprinkle the shredded cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes.
Notes
- My Top Tip: Drain everything well. Tomatoes, beans, and corn all add moisture. Drain the beans and tomatoes well so the filling doesn’t turn soupy, and let the corn thaw in a colander so any excess moisture drains off.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Freezing: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through
½ cup uncooked quinoa
¾ cup water
2 garlic cloves minced
1 15 ounce can diced tomatoes fire roasted
1 15 ounce can black beans
1 cup frozen corn
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded mozzarella cheese
Instructions
Place the quinoa and water in a large skillet over high heat and bring to a boil. Lower heat to a simmer, cover the skillet with a lid and cook for 15 minutes. Turn off the heat, leave the quinoa covered for 5 minutes. Then uncover and fluff with a fork.
Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
Place the pepper halves in the prepared baking dish cut side up. Pour water around the peppers, just enough to cover the bottom of the dish.
When the quinoa is done cooking, turn the heat on medium. Add the garlic, tomatoes, black beans and frozen corn. Season with onion powder, cumin, paprika, salt and pepper and cook for 5 minutes, stirring frequently to combine everything and heat through.
Carefully spoon the mixture evenly into the sliced peppers in the baking dish. Sprinkle the shredded cheese on top.
Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes.
Nutrition
Serving: 1pepper | Calories: 365kcal | Carbohydrates: 55g | Protein: 20g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 787mg | Potassium: 884mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4596IU | Vitamin C: 161mg | Calcium: 247mg | Iron: 5mg
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