Quinoa Stuffed Peppers
These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy
Servings 6 servings
Calories 286kcal
Equipment
Ingredients
- 6 medium bell peppers tops cut off and cores removed
- 1 cup uncooked quinoa rinsed and drained
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 15 ounce canned diced tomatoes
- 1 15 ounce can black beans
- 1 cup frozen corn thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup freshly shredded Monterey Jack cheese
- Optional toppings: chopped fresh cilantro diced avocado, sour cream
Instructions
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
- Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: 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.
Make Ahead Tips: You can make the stuffing ahead of time and keep covered in the fridge for up to 5 days.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can use any other colored peppers you'd like.
- If you don't have quinoa, you can use cauliflower rice, rice, barley or bulgur.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 51g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 915mg | Potassium: 907mg | Fiber: 12g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 165mg | Calcium: 81mg | Iron: 4mg