Veggie-Loaded Stuffed Bell Peppers
Ingredients
The peppers
The filling
-
2
tablespoons
olive oil
-
½
cup
quinoa
-
1
medium
onion
-
1
optional
hot chili
-
1-2
medium
zucchini
-
2
ears
corn
-
1
cup
cherry tomatoes
-
6
medium
scallions
-
1
bunch
cilantro
-
12
ounces
Monterey Jack cheese
-
to taste
none
kosher salt
-
to taste
none
pepper
For garnish
-
to taste
none
basil or chives
-
1
none
lemon
Instructions
- Preheat the oven to 475ºF and prepare a sheet pan with parchment paper.
- Halve and core the bell peppers, drizzle with olive oil, season with salt, and place cut-side down on the pan.
- Roast the peppers in the oven for 15 to 20 minutes until they begin to blister.
- Meanwhile, cook quinoa in salted water for 9 to 12 minutes until done, then drain.
- In a skillet, heat olive oil and sauté diced onion and chili for about 5 minutes until softened.
- Add diced zucchini and cook for an additional 2 minutes, then add corn and cook for another minute.
- Turn off the heat and mix in tomatoes, scallions, cilantro, and cooked quinoa, seasoning as necessary.
- Fold in cubed Monterey Jack cheese into the mixture.
- Remove the peppers from the oven, flip them over, and stuff with the filling.
- Return the stuffed peppers to the oven and bake for another 10 minutes until the cheese melts.
- Garnish with fresh basil and serve with lemon if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
30mg
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