Vegetarian Quinoa Stuffed Bell Peppers
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
red onion, diced
-
¼
teaspoon
salt
-
1
small
jalapeno, diced (optional)
-
1
cup
dry quinoa, rinsed
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika (optional)
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
cups
vegetable broth
-
15
ounces
fire-roasted diced tomatoes
-
15
ounces
black beans, drained and rinsed
-
1
cup
frozen sweet corn
-
1
cup
shredded Mexican style cheese, divided
The peppers
-
6-8
large
bell peppers, tops and cores removed
Instructions
- Preheat the oven to 400°F.
- Sauté the diced onion in olive oil until softened, then add the jalapeño (if using) and dry quinoa.
- Toast the quinoa for a minute, then stir in the seasonings and vegetable broth.
- Bring to a boil, then reduce heat and simmer until the quinoa is fluffy, about 15 minutes.
- Mix in the black beans, tomatoes, corn, and ½ cup of shredded cheese.
- Place the bell peppers in a baking dish and fill each with 1 cup of the quinoa mixture, topping with the remaining cheese.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Nutrition Facts (estimated)
Servings
8 bell peppers
Calories
413
Total fat
12g
Total carbohydrates
62g
Total protein
19g
Sodium
349mg
Cholesterol
19mg
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