Quinoa Stuffed Peppers Recipe

Name: Quinoa Stuffed Peppers Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium bell peppers, different colors; 1 tablespoon olive oil; 1/2 medium onion, diced; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon crushed red pepper flakes; 2 garlic cloves, minced; 1 1/2 cups tomato sauce; 3 cups cooked quinoa; 1 (14-ounce) can black beans, drained and rinsed; 2 cups shredded Monterey jack cheese, divided; Chopped cilantro, for garnish

Hearty Mexican-style vegetarian bell peppers are filled with a flavorful quinoa and black bean mixture, then baked until tender and cheesy.

⭐ 4 (25 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 4 servings

Category Tags:

Entree

Cuisine Tags:

American

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Instructions

Preheat the oven to 350F.
Halve bell peppers, remove seeds and ribs, then arrange them cut-side up in a baking dish.
In a pan, heat olive oil over medium-high heat. Sauté onions with salt for 1-2 minutes until soft.
Add pepper, chili powder, garlic powder, onion powder, oregano, paprika, cumin, and crushed red pepper flakes to the onions and cook for 1 minute.
Stir in minced garlic and tomato sauce. Fold in cooked quinoa, black beans, and 1 cup Monterey Jack cheese.
Evenly fill each pepper half with the quinoa mixture and top with the remaining cheese.
Bake covered for 30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is browned and peppers are tender.
Garnish with chopped cilantro if desired.

Nutritional Info (per serving)

Calories: 542 kcal

Carbohydrate: 56 g

Cholesterol: 50 mg

Fiber: 13 g

Protein: 28 g

Saturated Fat: 12 g

Sodium: 1540 mg

Sugar: 6 g

Fat: 24 g

Unsaturated Fat: 0 g