By Light Darko
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Arrange them upright in a baking dish.
In a large bowl, combine the cooked quinoa, canned diced tomatoes (with juices), corn, cumin, salt, and black pepper. Mix until well combined.
If using cheese, stir half of the shredded cheese into the quinoa mixture.
Stuff each bell pepper generously with the quinoa mixture, pressing down lightly to pack it in.
Drizzle the tops of the stuffed peppers with olive oil for additional flavor and moisture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and if desired, sprinkle the remaining shredded cheese on top of each stuffed pepper.
Return to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious stuffed bell peppers!
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By Light Darko
This recipe is ready in 45 minutes and features Bell Peppers, Cooked Quinoa, Diced Tomatoes (canned) and other delicious ingredients. Contains 280 calories total.
Preheat your oven to 375°F (190°C).
Wash the bell peppers, slice the tops off, and remove the seeds and membranes. Arrange them upright in a baking dish.
In a large bowl, combine the cooked quinoa, canned diced tomatoes (with juices), corn, cumin, salt, and black pepper. Mix until well combined.
If using cheese, stir half of the shredded cheese into the quinoa mixture.
Stuff each bell pepper generously with the quinoa mixture, pressing down lightly to pack it in.
Drizzle the tops of the stuffed peppers with olive oil for additional flavor and moisture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and if desired, sprinkle the remaining shredded cheese on top of each stuffed pepper.
Return to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious stuffed bell peppers!
Calories per Serving: 280
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