Description
Learn how to make delicious Stuffed Bell Peppers Quinoa with our easy-to-follow recipe. Perfect for a healthy and satisfying meal!
Ingredients
- – 1 cup (240 ml) quinoa
- – 2 cups (480 ml) vegetable broth
- – 5-6 bell peppers
- – salt and pepper (to taste)
- – olive oil
- – 1 Tbsp (15 ml) olive oil
- – 1/2 white onion (finley diced)
- – 1 small jalapeno (finley diced – optional)
- – 2-3 cloves garlic (minced)
- – 1 15-oz can diced tomatoes (do not drain)
- – 1 15-oz can black beans (drained and rinsed)
- – 1 15-oz can garbanzo beans (drained and rinsed)
- – 1 cup (240 ml) yellow corn
- – 1 14-oz can diced green chiles
- – 1 packet taco seasoning
- – salt and pepper (to taste)
- – ~1 – 1 1/2 cups (240-360 ml) Mexican cheese blend (shredded)
- – cilantro
- – green onions
- – avocado
- – sour cream
- – jalapeno
- – lime
Instructions
- Prepare the quinoa by placing it in a medium saucepan with the broth. Heat until boiling, then cover, lower the heat, and let it simmer for 15 minutes. Afterward, take it off the heat, leaving the lid on, and let it rest for 5-10 minutes before fluffing with a fork.
- Set your oven to 350°F and ready a 9×13 ovenproof dish by brushing olive oil on the bottom.
- Clean and dry the bell peppers. Halve them lengthwise, removing and discarding seeds and cores. Coat each half with olive oil, seasoning with salt and pepper afterward. Arrange them cut side up in the prepared dish and bake for 15-20 minutes to soften. Once done, take them out and set them aside.
- As the peppers bake, prepare the quinoa mixture. Warm olive oil in a large skillet over medium heat. Add onion and jalapeno (if using), cooking until the onion starts to soften, about 2-4 minutes. Stir in garlic, cooking for an additional 30 seconds until aromatic.
- Introduce the cooked quinoa, diced tomatoes, black beans, garbanzo beans, corn, green chiles, taco seasoning, salt, and pepper. Stir and cook for a few minutes until everything is heated through. Adjust seasonings to your taste.
- Fill each bell pepper half with the quinoa mixture, then top with shredded cheese.
- Place back in the oven and bake uncovered for another 15 minutes, or until the peppers are soft, the filling is hot, and the cheese has melted.
- Finish with your choice of toppings and enjoy immediately!
Notes
- Consider enhancing the flavor by using fire-roasted diced tomatoes or adding a splash of fresh lime juice to the quinoa mixture.
- Customize the filling with your preferred veggies like diced zucchini, mushrooms, or spinach for added nutrients.
- For a vegan version, skip the cheese or opt for a dairy-free alternative as a cheesy topping.
