Description
Delicious stuffed bell peppers filled with quinoa, vegetables, and optional cheese. A healthy and filling meal.
Ingredients
Scale
- 4 medium bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp ground cumin
- ½ cup feta cheese or shredded mozzarella (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa by boiling 1 cup rinsed quinoa in 2 cups water until liquid is absorbed (about 15 minutes). Fluff with a fork.
- Sauté onion and garlic in a skillet over medium heat for about 5 minutes until fragrant. Add diced tomatoes and cooked quinoa along with cumin; stir until heated through.
- Hollow out bell peppers by cutting off tops and removing seeds.
- Stuff each pepper generously with the quinoa mixture.
- Place stuffed peppers upright in a baking dish, cover with foil, and bake for 25-30 minutes until tender.
Notes
- Feel free to customize the filling with your favorite vegetables or spices.
- If using canned tomatoes, drain excess liquid before adding to the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg