Quinoa Stuffed Peppers
Quinoa Stuffed Peppers are hearty and healthful, packed with plenty of plant-based protein, gluten-free quinoa, and melting cheese.
This recipe is filled with plant-based protein, such as quinoa and beans, for a nutritious, filling dinner that both vegetarians and non-vegetarians will adore. Peppers can be filled with almost anything, but one of our personal favorites is beef!
These could appear incredibly delicious, but how about the protein, you might be thinking. These quinoa-stuffed peppers have roughly 12 grams of protein per serving! The quinoa, along with the beans and the cheese, is the main source of everything. Completely satisfying, delectable, and nutritious!
These quinoa-stuffed peppers are fantastic since they are adaptable, terrific as leftovers, and freeze well.
Quinoa Stuffed Peppers Ingredients
- Cores and tops of 6 medium bell peppers removed
- 1 cup rinsed and drained uncooked quinoa
- 2 cups vegetable broth
- One cup of frozen corn that has been thawed
- one tablespoon of olive oil
- one small onion chopped
- two minced garlic cloves
- one 15-ounce can of diced tomatoes
- one 15-ounce can of black beans
- one teaspoon each of cumin and paprika
- one teaspoon each of salt and black pepper
- and one cup of freshly shredded Monterey Jack cheese.
- Optional garnishes: Avocado sliced, fresh cilantro chopped, and sour cream
Instructions
- In a medium saucepan, combine the vegetable broth and quinoa. Over medium heat, bring the mixture to a boil. Reduce the heat to a simmer, cover the saucepan with a lid, and cook covered for 15 minutes or until all of the liquid has been absorbed. After resting for about five minutes without opening the lid, fluff the quinoa with a fork.
- Prepare the peppers by cutting them in half lengthwise and removing the membrane and seeds. Preheat the oven to 375°F. Put the peppers, cut side up, in a baking dish and pour just enough water over them to cover the pan’s bottom.
- In a large nonstick skillet over medium heat, heat olive oil. Add the onions and cook for about 2 to 3 minutes, or until they begin to soften. Add the garlic and cook for one more minute until fragrant. Add the cooked quinoa, diced tomatoes, corn, and black beans to the bowl. Add salt, pepper, cumin, and paprika to the dish. Cook for an additional five minutes on low heat, stirring frequently.
- Sprinkle the cheese over the mixture after carefully spooning it into the sliced peppers.
- Cover and bake for 30-35 minutes, or until the cheese is melted and the peppers are tender. Serve hot and with any toppings you like.
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