Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a flavorful and satisfying meal packed with protein and veggies. Perfect for a meatless dinner option that’s easy to make and bursting with Mexican-inspired flavors.
Ingredients
Bell Peppers:
4 large bell peppers (any color)
Quinoa Mixture:
1 cup cooked quinoa, 1 tablespoon olive oil, 1 small red onion (diced), 2 cloves garlic (minced), 1 jalapeño (seeded and finely chopped), 1 cup canned black beans (drained and rinsed), 1 cup corn kernels (fresh or frozen), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup diced tomatoes (drained), 1/2 cup shredded pepper jack or vegan cheese (optional), chopped cilantro and lime wedges for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Sauté the ingredients: Heat olive oil in a skillet, sauté the onion, garlic, and jalapeño. Add black beans, corn, quinoa, diced tomatoes, spices, and cook until heated through.
- Stuff the peppers: Spoon the mixture into the bell peppers and top with cheese if desired.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Garnish and serve: Garnish with cilantro and serve with lime wedges.
Notes
- For extra heat, leave the seeds in the jalapeño or add red pepper flakes.
- You can prepare the filling a day ahead and stuff the peppers just before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 270
- Sugar: 6g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 5mg
