Description
Description Delicious and nutritious quinoa stuffed peppers filled with beans, spices, and topped with cheese, perfect for family dinners or meal prep.
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 can black beans, rinsed and drained
- 1 can corn kernels, drained
- 1 can diced tomatoes (with liquid)
- ¾ cup shredded pepper jack cheese
- ¼ cup shredded pepper jack cheese (for topping)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Kosher salt, to taste
- Black pepper, to taste
- Cilantro, for garnish
- Optional: sour cream, avocado, lime juice for serving
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Instructions
- Wash bell peppers, slice in half, and remove seeds.
- Rinse quinoa under cold water.
- Diced onion and minced garlic.
- Prepare black beans, corn, and tomatoes.
- Cook quinoa in vegetable broth according to package instructions.
- Fluff quinoa and set aside in a bowl.
- Sauté onion and garlic in olive oil until soft.
- Add black beans, corn, and tomatoes to the skillet, and cook for 5-7 minutes.
- Season with cumin, chili powder, smoked paprika, oregano, salt, and pepper.
- Combine quinoa with vegetable mixture and fold in shredded cheese and cilantro.
- Preheat oven to 375°F (190°C) and prepare a baking dish.
- Stuff bell pepper halves with the quinoa mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle remaining cheese, and bake for another 15-20 minutes.
- Let cool slightly, garnish with cilantro, and serve.
Notes
- Notes
- Customize with different vegetables or proteins for added variety. Store leftovers in an airtight container for up to 3-4 days in the fridge.