Description

Quinoa-stuffed bell peppers are a colorful and nutritious dish that brings together the vibrant flavors of fresh vegetables and hearty quinoa. Each bell pepper is filled to the brim with a savory mixture of fluffy quinoa, diced tomatoes, aromatic onions, and garlic, all seasoned with a blend of spices for an extra kick. Topped with melted cheese, these stuffed peppers provide a satisfying meal that’s perfect for any occasion—whether it’s a weeknight dinner or a gathering with friends. They’re not only visually appealing but also versatile enough to cater to different dietary preferences. Plus, they make for excellent leftovers! Enjoy the delightful combination of taste and health in every bite of these delectable quinoa-stuffed bell peppers.

Ingredients

Scale

4 large bell peppers (red, yellow, or green)
1 cup cooked quinoa
1 cup diced tomatoes
1 small onion, finely chopped
2 cloves garlic, minced
1 cup grated cheese (cheddar or mozzarella)
cumin
paprika
salt
pepper

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.
Cook quinoa according to package instructions; set aside.
In a skillet over medium heat, sauté onions and garlic in olive oil until softened. Add diced tomatoes and spices; cook for another two minutes.
Combine the cooked quinoa with the sautéed mixture in a large bowl; season to taste.
Cut the tops off the bell peppers and remove seeds. Stuff each pepper generously with the quinoa filling.
Place stuffed peppers upright in the baking dish; cover with foil and bake for 25 minutes.
Remove foil, sprinkle cheese on top, and bake uncovered for an additional 5 minutes until cheese is melted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 stuffed bell pepper (250g)
Calories: 290
Sugar: 6g
Sodium: 410mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 10g
Cholesterol: 20mg

Keywords: - Experiment with different vegetables like zucchini or corn for added flavor. - For a spicy kick, include chili flakes in the filling. - To make ahead of time, assemble the stuffed peppers without baking; store in the fridge for up to 24 hours before cooking.