Quinoa Stuffed Bell Peppers

Prep: 20 mins Preparation time

Cook: 30 mins Cooking time

Total: 50 mins Total time

Description

These Quinoa Stuffed Bell Peppers are a wholesome and naturally gluten-free meal packed with protein, vegetables, and bold flavor. Perfect for meal prep or a hearty dinner, and easy to customize with your favorite herbs or cheese.

Equipment

• Saucepan
• Baking dish
• Knife and cutting board
• Mixing bowl
• Spoon for stuffing

Ingredients

• 4 Bell peppers (any color)
• 1 cup Quinoa (uncooked)
• 2 cups Vegetable broth or water
• 1 tbsp Olive oil
• 1 Onion (chopped)
• 2 cloves Garlic (minced)
• 1 cup Cherry tomatoes (halved) or canned diced tomatoes
• 1 cup Black beans (rinsed, drained)
• 1 tbsp Ground cumin
• 1/2 tbsp Smoked paprika
• to taste Salt and pepper
• Fresh parsley or cilantro
• Cheese (for non-vegan option)

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off bell peppers and remove seeds/membranes. Set in a baking dish.
2. Rinse quinoa. In a saucepan, combine quinoa with broth or water. Bring to a boil, then cover and simmer for 15 minutes. Fluff with fork.
3. In a pan, heat olive oil. Add onion and garlic; sauté until translucent. Stir in tomatoes, black beans, cumin, paprika, salt, and pepper.
4. In a bowl, combine cooked quinoa with the sautéed mixture. Adjust seasoning.
5. Fill each bell pepper with quinoa mixture. Top with cheese if using.
6. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5–10 minutes until peppers are tender.
7. Garnish with chopped herbs. Serve warm.