Quinoa and Vegetable Stuffed Bell Peppers
Colorful bell peppers stuffed with a nutritious quinoa and vegetable filling, baked to perfection.
Ingredients
- 4 bell peppers tops cut off and seeds removed
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 small onion chopped
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1/2 cup corn kernels fresh or frozen
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 1/4 cup shredded cheese optional
- Fresh cilantro for garnish optional
Instructions
- Preheat the oven to 180°C (350°F).
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
- While the quinoa is cooking, heat a little oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add the zucchini, cherry tomatoes, and corn to the pan. Cook for an additional 5-7 minutes, stirring occasionally.
- Stir in the cooked quinoa, cumin, chili powder, salt, and black pepper.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Top with shredded cheese (if using).
- Cover the dish with foil and bake for 20-25 minutes, or until the peppers are tender.
- Garnish with fresh cilantro and serve hot.
NUTRITION FACTS (Per Serving)
Calories: 250 kcal
Carbohydrates: 45 g
Fat: 7 g
Protein: 8 g