Quinoa Stuffed Peppers
These Vegetarian Quinoa Stuffed Peppers are so good and good for you! Packed with plant-based protein, flavorful veggies and topped with melted cheese. A healthy and naturally gluten-free dinner recipe.
Equipment
Ingredients
- 6 large bell peppers, halved (from top to bottom, seeds removed)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon + 1 teaspoon olive oil
- 1 yellow onion, diced
- 1 zucchini, diced
- 2 corn on the cob, kernels removed (or 1 cup frozen corn)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 15 ounce black beans, drained and rinsed
- 1/2 cup salsa of choice
- 1 1/2 cups shredded pepperjack cheese or Mexican cheese blend
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle.
- Place the peppers in a 9x13-inch casserole dish, cut side up, in the baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with ¼ teaspoon salt. Roast the peppers for 15-20 minutes, until slightly browned and tender-crisp. You may see a bit of liquid in the bottoms of the peppers, and that's okay.
- While the peppers are cooking, cook the quinoa. Combine the quinoa and broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until tender, about 12 minutes. Remove from heat and let steam, covered, for another 2 minutes.
- Heat the remaining tablespoon of the olive oil in a large skillet. Add the onion, zucchini and corn and cook until the oil and zucchini have softened slightly, about 5 minutes.
- Add the cumin, chili powder, smoked paprika, garlic powder, and 1/4 teaspoon salt and cook, stirring often, for another 2 minutes. Add the black beans and salsa and warm through another 2 minutes. Remove from heat and stir in the cooked quinoa and 1/2 cup of the shredded cheese.
- Divide the quinoa and bean mixture into the peppers and cover with the remaining shredded cheese. Place back in the oven and cook another 10 minutes, until the cheese is melted and peppers are hot. Remove from the oven, let cool slightly, and serve.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 74gProtein: 27gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 42mgSodium: 1399mgPotassium: 1383mgFiber: 17gSugar: 15gVitamin A: 6890IUVitamin C: 246mgCalcium: 401mgIron: 6mg