Delight your taste buds with the perfect quinoa-stuffed bell peppers recipe

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

1. Preheat your oven to 375°F (190°C).
2. 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.
3. 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.
4. 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.
5. Remove the skillet from the heat and stir in half of the shredded cheese.
6. Take the bell peppers out of the oven and carefully stuff them with the quinoa mixture. Sprinkle the remaining cheese on top.
7. Return the peppers to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.
8. 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.