Quinoa Stuffed Bell Peppers
A healthy, colorful, and satisfying meal perfect for meal prep. Protein-rich quinoa is combined with fresh vegetables and Mediterranean-inspired seasonings.
Ingredients
- 6 large bell peppers any color
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup cherry tomatoes quartered
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheese optional
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin piece off the bottom to help them stand upright.
- Rinse the quinoa thoroughly under cold water. Combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add the cooked quinoa, black beans, corn, and tomatoes to the skillet. Season with cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Fill each pepper with the quinoa mixture. Place them in a baking dish and add about 1/4 cup water to the bottom of the dish.
- Cover with foil and bake for 30-35 minutes. If using cheese, remove foil, top with cheese, and bake for an additional 5 minutes until cheese melts.