By Javier Cuesta
Preheat your oven to 375°F (190°C).
Cook the quinoa according to package instructions (about 15 minutes). Fluff with a fork and set aside.
Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the canned tomatoes or salsa, black beans (rinsed and drained), corn, salt, black pepper, garlic powder, and chili powder (if using) to the skillet. Stir to combine, then simmer for 5-7 minutes.
Stir the cooked quinoa into the skillet mixture until evenly combined.
Stuff each bell pepper with the quinoa mixture, packing it in tightly and mounding it on top if necessary.
If using, sprinkle shredded cheese over the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve the stuffed peppers hot, with mixed greens on the side for a fresh complement to the dish.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Main Course recipe is ready in 50 minutes and features Bell peppers, Quinoa, Black beans and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Cook the quinoa according to package instructions (about 15 minutes). Fluff with a fork and set aside.
Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the canned tomatoes or salsa, black beans (rinsed and drained), corn, salt, black pepper, garlic powder, and chili powder (if using) to the skillet. Stir to combine, then simmer for 5-7 minutes.
Stir the cooked quinoa into the skillet mixture until evenly combined.
Stuff each bell pepper with the quinoa mixture, packing it in tightly and mounding it on top if necessary.
If using, sprinkle shredded cheese over the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve the stuffed peppers hot, with mixed greens on the side for a fresh complement to the dish.
Calories per Serving: 350
Your Rating:
