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Quinoa stuffed bell peppers on a metal tray

Quinoa Stuffed Bell Peppers

For a healthy and flavorful meal that's easy to make, try these quinoa stuffed bell peppers. Packed with protein-rich quinoa, fresh vegetables, and aromatic spices, these stuffed peppers are a satisfying vegetarian dish that's sure to please.
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Servings: 0
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 large bell peppers tops removed and seeded
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • ½ onion chopped
  • 3 garlic cloves minced
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ cup shredded cheddar cheese

Method
 

  1. Preheat your oven to 375°F.
  2. In a saucepan, combine the quinoa and vegetable broth. Bring to a quick boil, then reduce the heat to low and simmer, covered, for 15 minutes, or until the quinoa is cooked thouroughly and the broth has been absorbed.
  3. In a large skillet, heat your favorite olive oil over medium heat level. Add the chopped onion and garlic and cook until the onion is translucent, which should take about 5 minutes.
  4. Add the skillet's black beans, diced tomatoes, chili powder, cumin, smoked paprika, and salt. Stir to combine and cook for another 5 minutes or until heated.
  5. Remove the hot skillet from the heat and stir in the cooked quinoa.
  6. Stuff the bell peppers with the quinoa and black bean mixture and place them in a baking sheet. Cover the dish or sheet with foil and bake for 25 minutes.
  7. Remove the foil, sprinkle the shredded cheddar cheese over the stuffed peppers, and bake for another 10 minutes until the cheese is fully melted and bubbly.
  8. Serve hot, and enjoy!
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