Quinoa Stuffed Peppers Recipe
Bell peppers stuffed with quinoa, black beans, and cheese.
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Ingredients
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Vegetables
Grains and Legumes
Dairy
Spices and Seasonings
Liquids
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- 2
Prepare the Bell Peppers
While the quinoa is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
Filling
- 3
Mix the Filling
In a large bowl, combine the cooked quinoa, 1 cup of black beans (drained and rinsed), 1 cup of shredded cheese, 1 tsp of cumin, 1 tsp of chili powder, 0.5 tsp of salt, and 0.25 tsp of black pepper. Drizzle with 1 tbs of olive oil and mix until well combined.
Assembly and Baking
- 4
Stuff the Peppers
Spoon the quinoa mixture into each bell pepper, packing it lightly. Top with any remaining cheese.
- 5
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- 6
Serve
Remove from the oven and let cool slightly before serving. Enjoy your quinoa stuffed peppers!