Quinoa Stuffed Pepper Casserole
Ingredients
Vegetables
-
2
medium
bell peppers
-
1
small
sweet yellow onion
-
1
small
jalapeño
Canned Goods
-
1
15 ounce can
black beans
-
1
15 ounce can
brown lentils
-
1
14.5 ounce can
petite diced tomatoes
Grains
Liquids
-
1 ¼
cups
vegetable broth
-
8
ounces
salsa
Cheese
-
1 ½
cups
Mexican blend cheese
Spices
-
1
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
¼
teaspoon
kosher salt
Oils
Garnish
-
to taste
cilantro
-
to taste
additional salsa
Instructions
- Preheat the oven to 375°F.
- Chop the bell peppers into 1-inch pieces, finely dice the onion, and mince the jalapeño.
- Heat a large skillet over medium-high heat and drizzle with canola oil.
- Add the peppers and onion to the skillet and cook for 4-6 minutes until softened.
- In a 9x13-inch baking dish, combine the sautéed peppers and onions with rinsed quinoa, drained black beans and lentils, diced tomatoes, vegetable broth, salsa, and spices. Stir well.
- Cover the dish tightly and bake for 30 minutes.
- Stir the casserole and check if the quinoa is mostly cooked. If not, cover and return to the oven for an additional 5-10 minutes.
- Mix ½ cup of cheese into the casserole and sprinkle the remaining cheese on top.
- Bake uncovered for another 10-15 minutes until bubbling and the cheese is melted.
- Let the casserole rest for 5 minutes before serving, garnished with cilantro and additional salsa.
Nutrition Facts (estimated)
Servings
6 servings
Calories
481
Total fat
9g
Total carbohydrates
73g
Total protein
30g
Sodium
669mg
Cholesterol
17mg
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