Quinoa Stuffed Bell Peppers
These Mexican-inspired quinoa stuffed bell peppers are hearty, healthy, protein-packed (with no meat!), satisfying, and full of bold flavors — A tasty, nutritious appetizer or main!
Servings: 6 servings
Calories: 272kcal
Ingredients
- 1 cup of uncooked quinoa
- 6 medium bell peppers halved lengthwise with seeds removed
- 1 tablespoon of high-heat oil
- 1 red or yellow onion
- 1 small zucchini diced
- 3 garlic cloves minced
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 (15-ounce) can of black beans
- 1 (15-ounce) can of diced tomatoes
- 1 cup of frozen fire-roasted corn
- Salt and pepper to taste
- Garnishes of choice (such as chopped cilantro, avocado slices, vegan cheese, or lime wedges)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash the quinoa well and cook according to package instructions (it should be ready in about 15 minutes).
- While the quinoa cooks, heat oil in a large sauté pan over medium heat. Add the onions and cook until translucent, about 3 minutes.
- Add the zucchini and garlic and sauté for another minute.
- Add cumin and smoked paprika and stir to coat the vegetables.
- Add the black beans, diced tomatoes, and corn. Mix well, cover, and reduce heat to medium-low. Let simmer for about 10 minutes.
- Turn off the heat and stir in the cooked quinoa. Mix until fully combined.
- Arrange the halved bell peppers on a large parchment-lined baking sheet. Spoon the filling into each pepper half until full. (You may have some leftover filling.)
- Bake for 30 minutes.
- Remove from the oven and garnish as desired before serving hot.
Notes
- To enhance the quinoa flavor: Lightly toast it in the pan until fragrant before cooking, then cook it in vegetable broth rather than salted water.
- For softer bell peppers: Steam them for 5-10 minutes or par-bake for 10 minutes.
- If a pepper won’t lie flat: Slice off a very small piece from the bottom to stabilize it.
- For smokier bell peppers: Slightly char the peppers under the broiler before stuffing.
Nutrition
Calories: 272kcal | Carbohydrates: 48g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 295mg | Potassium: 916mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4091IU | Vitamin C: 168mg | Calcium: 83mg | Iron: 4mg
