Description
A nutritious and colorful dish featuring bell peppers stuffed with quinoa, vegetables, and spices.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds.
- Rinse quinoa and cook in water or broth for 15 minutes.
- Heat olive oil in a pan and sauté onion and garlic.
- Add tomatoes, black beans, cumin, paprika, salt, and pepper.
- Mix cooked quinoa into the vegetable mixture.
- Stuff bell peppers with the quinoa filling.
- Top with cheese if using.
- Bake for 25-30 minutes until peppers are tender.
Notes
- Use any color bell pepper for variety.
- Substitute black beans with chickpeas or lentils.
- For a vegan option, omit cheese or use dairy-free cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: quinoa, stuffed bell peppers, healthy, vegetarian, easy dinner