Vegetarian Stuffed Bell Peppers with Quinoa
20min
40min
4
420
Chef's Note
For meal prep, you can prepare the quinoa filling up to two days ahead and store it in the refrigerator. You can also pre-bake the peppers and assemble everything just before the final bake. For extra flavor, try roasting the corn kernels in a dry skillet before adding them to the filling.
Tags
Ingredients
4 large bell peppers
1 cup quinoa
2 cups vegetable broth
2 tablespoons olive oil
1 medium, diced onion
3 cloves, minced garlic
1 medium, diced zucchini
1 can (15 oz), drained and rinsed black beans
1 cup (fresh or frozen) corn kernels
1 can (14.5 oz), drained diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (cheddar or Mexican blend)
1/4 cup, chopped fresh cilantro
1 cut into wedges for serving lime
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
- 3
While the quinoa cooks, cut the tops off 4 bell peppers and remove the seeds and membranes. If needed, slice a small amount off the bottoms so they stand upright.
- 4
Place the hollowed peppers in a baking dish and add about 1/4 inch of water to the bottom of the dish. Cover with foil and bake for 15 minutes to soften.
- 5
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 3-4 minutes until softened.
- 6
Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
- 7
Add 1 diced zucchini and cook for 3-4 minutes until slightly tender.
- 8
Stir in the drained black beans, 1 cup of corn kernels, and drained diced tomatoes. Cook for 2-3 minutes.
- 9
Add 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook for 1 minute to bloom the spices.
- 10
Remove from heat and stir in the cooked quinoa and half of the chopped cilantro. Mix well.
- 11
Remove the peppers from the oven and drain any water from the baking dish. Fill each pepper with the quinoa mixture, packing it in gently.
- 12
Top each pepper with 1/4 cup of shredded cheese.
- 13
Return to the oven, uncovered, and bake for 15-20 minutes until the peppers are tender and the cheese is melted and lightly browned.
- 14
Garnish with remaining cilantro and serve with lime wedges.
Nutrition Information (per serving)
420
18g
62g
14g
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