Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a flavorful and nutritious meal option. Packed with quinoa, black beans, corn, and a blend of spices, these stuffed peppers are sure to satisfy your taste buds.
Ingredients
Bell Peppers:
4 large bell peppers (any color), tops cut off and seeds removed;
Quinoa Mixture:
1 cup cooked quinoa; 1 tablespoon olive oil; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1 jalapeño, finely diced (seeds removed for less heat); 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 cup diced tomatoes (drained); 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded pepper jack or cheddar cheese (optional); 2 tablespoons chopped fresh cilantro; Lime wedges, for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a baking dish and arrange bell peppers inside.
- Sauté Vegetables: In a skillet, sauté onion, garlic, and jalapeño. Add quinoa, black beans, corn, tomatoes, spices, and seasonings.
- Fill Peppers: Stir in half of the cheese, then fill the bell peppers. Top with remaining cheese.
- Bake: Cover with foil, bake for 30 minutes, then bake uncovered until cheese is bubbly and peppers are tender.
- Serve: Serve hot with lime wedges and cilantro.
Notes
- For a vegan version, skip the cheese or use plant-based shreds.
- Prepare the filling in advance and refrigerate until ready to bake.
- Adjust spice level by adding more jalapeño or hot sauce.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 6g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 15mg
