Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 6
Hearty and healthy? These Quinoa Stuffed Peppers checked all the marks. Stuffed peppers with loads of plant-based protein and gluten-free quinoa with melty cheese on top. A vegetarian favourite. Fun and delicious, even non-vegetarians will enjoy every bite.
Ingredients
6 medium bell peppers top cut off and cores removed
1 c. uncooked quinoa rinsed and drained
2 c. vegetable broth
1 tbsp olive oil
1 small onion chopped
2 garlic cloves minced
1 15oz. can diced tomatoes
1 15oz. can black beans
1 c. frozen corn thawed
1 tsp cumin
1 tsp paprika
½ tsp salt
¼ tsp black pepper
1 c. freshly shredded Monterey Jack cheese
Optional toppings: chopped fresh cilantro diced avocado, sour cream
How to make Quinoa Stuffed Peppers
Step 1: In a medium saucepan, place the quinoa and vegetable broth. Over medium-low heat, bring the mixture to a boil. Then, decrease the heat to simmer and cook for about 15 minutes until the liquid is absorbed, covered. Let the quinoa rest for at least 5 minutes, undisturbed. Using a fork, fluff the quinoa after 5 minutes.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Cut the peppers in half lengthwise, remove the seeds and membrane, then place the peppers cut side up in a baking dish. Around the peppers, pour enough water to cover the bottom of the pan.
Step 4: In a large non-stick skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions to the skillet and saute for about 2 to 3 minutes until soft. Add in the garlic and continue to cook for a minute more until aromatic. Then, stir in the cooked quinoa, diced tomatoes, black beans, and corn. Season with cumin, paprika, salt, and pepper. Adjust the heat to low and cook for another 5 minutes while frequently stirring.
Step 5: Into the sliced peppers, carefully spoon the mixture, and sprinkle with cheese.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes, uncovered, until the peppers are tender and the cheese has melted.
Step 7: Garnish with the optional toppings and serve immediately. Enjoy!
Notes:
In an airtight container, store any leftover and place in the fridge for up to 3 to 4 days.
Individually freeze the baked stuffed peppers or entirely in a baking dish for up to 3 months. Thaw in the fridge overnight when ready to serve. And reheat in a 350 degrees F oven until heated through.
Feel free to make the stuffing in advance. Cover and refrigerate for up to 5 days.
You can substitute some of the ingredients if you’d like such as using other coloured peppers and instead of quinoa, you can use either cauliflower rice, rice, barley, or bulgur.
Nutrition Facts:
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
Ingredients
- 6 medium bell peppers top cut off and cores removed
- 1 c. uncooked quinoa rinsed and drained
- 2 c. vegetable broth
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 15oz. can diced tomatoes
- 1 15oz. can black beans
- 1 c. frozen corn thawed
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 c. freshly shredded Monterey Jack cheese
- Optional toppings: chopped fresh cilantro diced avocado, sour cream
Instructions
Step 1: In a medium saucepan, place the quinoa and vegetable broth. Over medium-low heat, bring the mixture to a boil. Then, decrease the heat to simmer and cook for about 15 minutes until the liquid is absorbed, covered. Let the quinoa rest for at least 5 minutes, undisturbed. Using a fork, fluff the quinoa after 5 minutes.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Cut the peppers in half lengthwise, remove the seeds and membrane, then place the peppers cut side up in a baking dish. Around the peppers, pour enough water to cover the bottom of the pan.
Step 4: In a large non-stick skillet, heat the olive oil over medium heat. Once the oil is hot, add the onions to the skillet and saute for about 2 to 3 minutes until soft. Add in the garlic and continue to cook for a minute more until aromatic. Then, stir in the cooked quinoa, diced tomatoes, black beans, and corn. Season with cumin, paprika, salt, and pepper. Adjust the heat to low and cook for another 5 minutes while frequently stirring.
Step 5: Into the sliced peppers, carefully spoon the mixture, and sprinkle with cheese.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes, uncovered, until the peppers are tender and the cheese has melted.
Step 7: Garnish with the optional toppings and serve immediately. Enjoy!
Notes
In an airtight container, store any leftover and place in the fridge for up to 3 to 4 days. Individually freeze the baked stuffed peppers or entirely in a baking dish for up to 3 months. Thaw in the fridge overnight when ready to serve. And reheat in a 350 degrees F oven until heated through. Feel free to make the stuffing in advance. Cover and refrigerate for up to 5 days. You can substitute some of the ingredients if you’d like such as using other coloured peppers and instead of quinoa, you can use either cauliflower rice, rice, barley, or bulgur.
