Savory Veggie Quinoa Stuffed Peppers: A Nutrient-Packed Delight!
These vibrant veggie quinoa stuffed peppers make for a delightful and healthy meal, combining fluffy quinoa, black beans, and fresh vegetables. Perfect for a wholesome dinner, they're topped with melted cheese and a sprinkle of fresh herbs.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large bell peppers red, green, or yellow
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 can black beans drained and rinsed
- 1 cup diced tomatoes canned or fresh
- 1 cup shredded cheddar cheese reduced-fat
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons chopped fresh cilantro or parsley, for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- In a medium saucepan, heat olive oil over medium heat. Add quinoa and toast for 2 minutes. Stir in vegetable broth along with cumin and chili powder, bring to a boil, then reduce to a simmer and cover for 15 minutes, or until liquid is absorbed.
- Fluff the cooked quinoa with a fork and stir in black beans, diced tomatoes, and 1/2 cup of cheddar cheese.
- Stuff each bell pepper with the quinoa mixture. Place the stuffed peppers upright in a baking dish.
- Bake in the preheated oven for 20 minutes. Remove from oven and top each pepper with remaining cheddar cheese. Return to oven and bake for an additional 5 minutes, until cheese is melted and bubbly.
- Garnish the stuffed peppers with chopped cilantro. Serve warm.
Notes
Feel free to add other favorite vegetables or spices to customize this dish to your liking. For a vegan version, substitute cheese with nutritional yeast.