QUINOA-STUFFED BELL PEPPERS
Craving a dinner makeover that’s brimming with health and taste? Say hello to Quinoa-Stuffed Bell Peppers. These palate-pleasers are nutrient-packed, yummy, and surprisingly easy to whip up. Think: crisp bell peppers filled with a hearty quinoa medley that’s simply a flavor explosion. It’s a sight to behold and a pleasure to savor, providing a healthy spin to your regular dinner staples. Ready to cook up a storm? Let’s go!
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Nutritions
Nutrition Facts
QUINOA-STUFFED BELL PEPPERS
Amount per Serving
Calories
365
% Daily Value*
Fat
10.8
g
17
%
Carbohydrates
54.3
g
18
%
Fiber
12.2
g
51
%
Sugar
5
g
6
%
Protein
14.9
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Get these culinary characters ready for your Quinoa-Stuffed Bell Peppers escapade perfectly measured in both imperial and metric units:
- Bell Peppers: 4 medium 480 grams
- Quinoa: 1 cup 185 grams
- Vegetable Broth: 2 cups 473 ml
- Onion: 1 medium finely chopped (110 grams)
- Garlic: 2 cloves minced (12 grams)
- Black Beans: 1 can drained and rinsed (240 grams, drained)
- Corn: 1 cup 154 grams
- Cumin: 1 tsp 2.1 grams
- Chili Powder: 1/2 tsp 1.15 grams
- Salt and Pepper: to taste
- Olive Oil: 2 tbsp 30 ml
- Shredded Cheddar Cheese: 1 cup optional, 113 grams
- Fresh Cilantro: for garnish
Instructions
- Now, are you ready for some cooking magic? Here’s how you make your Quinoa-Stuffed Bell Peppers:
- Set the stage by preheating your trusty oven to 375°F (190°C). This warmth will work wonders for our dish.
- Grab those bell peppers. Off with their tops and out with their seeds. Now, you have perfect hollow canvases ready for the filling.
- Time to get that quinoa cooking. Take your medium saucepan and call forth a boil in the vegetable broth. Now, gently stir the quinoa into the bubbling broth. Dim the heat, put the lid on, and let the quinoa soak in the broth for about 15 minutes. You’ll know it’s done when there’s no broth left.
- As your quinoa is becoming deliciously fluffy, let’s get the skillet in on the action. Pour in the olive oil and heat it up on medium. Introduce the finely chopped onion and minced garlic to the heated oil, and let them mingle until the onion’s see-through – usually takes about 5 minutes.
- Now, make some room in the skillet for the rinsed black beans, corn, cumin, and chili powder. Give it all a good stir and let the flavors fuse for about 5 minutes.
- When the quinoa’s finished its broth bath, unite it with the skillet party. Toss them all together and season with salt and pepper as per your preference.
- Ready for the big fill? Go ahead and stuff each bell pepper with the quinoa mix. Once done, line them up in a baking dish and crown with cheese if you fancy it.
- Slide the dish into the oven, and let them bake for 25-30 minutes. You’ll know it’s time when the peppers are tender, and the cheese (if you’ve used any) is bubbly and golden.
- Right before serving, sprinkle some fresh cilantro to add that extra bit of zing. Serve them piping hot for the best experience.
- And voila, Quinoa-Stuffed Bell Peppers are ready to be devoured. Happy cooking
Notes
Use multi-colored bell peppers for a visually delightful dish.
You can easily make it vegan-friendly! Simply skip the cheese or opt for a vegan substitute.
You can add ground turkey or tofu to the quinoa mixture for some extra protein.
You can easily make it vegan-friendly! Simply skip the cheese or opt for a vegan substitute.
You can add ground turkey or tofu to the quinoa mixture for some extra protein.
