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Quinoa Stuffed Peppers

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Savory and nutritious bell peppers filled with a hearty quinoa mixture, perfect for family dinners and meal prep.

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 1 can black beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
  • Chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside for stuffing.
  3. In a pot, bring 1 cup of rinsed quinoa and 2 cups of vegetable broth to a boil. Then, reduce to a simmer, cover, and let it cook for about 15 minutes until the quinoa is fluffy.
  4. Combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper in a large bowl. Stir until everything is well mixed.
  5. Generously fill each bell pepper with the quinoa mixture, packing it down slightly.
  6. Place the stuffed peppers upright in a baking dish. Sprinkle the shredded cheese over the tops.
  7. Add about 1/4 cup of water to the bottom of the dish, cover it with foil, and bake for 30 minutes.
  8. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly.
  9. Let the peppers cool slightly. Garnish with chopped cilantro before serving.

Notes

Rinsing quinoa removes bitterness. You can substitute cheese with a dairy-free option if desired.

Find it online: https://www.highproteinbox.com/quinoa-stuffed-peppers/