Description

Quinoa-stuffed bell peppers are a delicious and colorful meal option that is both nutritious and satisfying. These vibrant peppers are filled with fluffy quinoa, fresh vegetables, and aromatic spices, making them perfect for any occasion. Easy to customize, they’re sure to impress family and friends while supporting healthy eating habits.

Ingredients

Scale

1 cup quinoa
4 medium bell peppers (red, yellow, or orange)
1 small onion, diced
3 cloves garlic, minced
1 cup low-sodium tomato sauce
Optional: shredded cheese for topping

Instructions

Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water. In a pot, combine with 2 cups of water or broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy.
In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until softened (about 5 minutes).
Mix the cooked quinoa with sautéed onions and garlic in a bowl. Stir in diced tomatoes (with juice), spices, salt, and pepper.
Cut the tops off each bell pepper and remove seeds. Stuff each pepper generously with the quinoa mixture.
Arrange stuffed peppers upright in a baking dish. Pour a little tomato sauce around them if desired. Cover with foil and bake for about 25-30 minutes until tender.

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

Nutrition

Serving Size: 1 stuffed bell pepper (190g)
Calories: 210
Sugar: 4g
Sodium: 340mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 8g
Cholesterol: 10mg

Keywords: Customize your filling by adding black beans or different vegetables like corn or zucchini. For extra creaminess, top with shredded cheese before baking. Leftovers can be stored in an airtight container in the fridge for up to four days.