Preparation time: 30 minutes Cooking time: 30 minutes
Stuffed bell peppers with quinoa
Ingredients (Serves 4)
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup of cooked quinoa (170g)
- 1 cup of black beans (170g), drained and rinsed
- 1 cup of corn (170g), drained and rinsed
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 1 cup of diced tomatoes (170g)
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded cheddar cheese (115g)
- 2 tablespoons of olive oil
- 2 tablespoons of fresh cilantro, chopped
Calories per portion: 340
Method
- Preheat your oven to 375°F (190°C).
- Place the bell peppers, cut side up, on a baking sheet. Drizzle with olive oil and roast in the preheated oven for about 20 minutes, until they start to soften.
- While the peppers are roasting, heat the remaining olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for about 5 minutes, until heated through.
- Remove the skillet from the heat and stir in half of the shredded cheese.
- Take the bell peppers out of the oven and carefully stuff them with the quinoa mixture. Sprinkle the remaining cheese on top.
- Return the peppers to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.
- Sprinkle with fresh cilantro before serving. Enjoy your Stuffed Bell Peppers with Quinoa!
This recipe is a perfect fusion of flavors and healthy ingredients. It is filling yet light, and the melted cheese adds a layer of indulgence.
Perfect for busy weeknights or to impress dinner guests with your culinary skills. Enjoy!
A healthier take on stuffed bell peppers with quinoa
Instead of using beef, try substituting it with leaner meats such as turkey or chicken for a less fatty, yet still protein-packed alternative.
If you’re cutting out meat altogether, mushroom is an excellent choice, it gives a meaty texture and it’s lower in calories.
You can also amp up the nutritional content by adding a medley of colorful vegetables that are high in fiber like zucchini, carrots and peas.
And to further cut down on sodium, use homemade or low-salt versions of tomato sauce.
Proper storage of stuffed bell peppers with quinoa
To keep your stuffed bell peppers fresh for a longer period of time, store them in an airtight container within 2 hours after cooking.
They will stay good for about 3 days in the refrigerator, perfect for leftovers or for making in advance.
If you’re hoping to keep them for a longer period, you can freeze them in a freezer-friendly container. They can be kept in the freezer for up to 3 months.
To reheat, thaw in the fridge overnight before heating in a 350°F oven for about 25-30 minutes.
Complementing your stuffed bell peppers with quinoa
Stuffed bell peppers with quinoa are a meal in itself! If you want to make it more substantial, you can serve it with a light side salad or a bowl of fresh fruit.
As they are quite savory, it pairs well with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio. For a kid-friendly option, a hearty vegetable soup or a glass of iced tea would go well.
