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4 from 1 vote

Quinoa Stuffed Bell Peppers

Prep Time25 mins
Cook Time40 mins
Course: Appetizer
Cuisine: American
Keyword: gluten-free, Quinoa, stuffed bell peppers, vegetarian
Servings: 8 servings
Calories: 314kcal

Ingredients

  • 3/4 cup quinoa, uncooked
  • 1 cup frozen corn
  • 1 cup black beans, canned
  • 1 tablespoon ground cumin
  • 1 cup salsa
  • 1 cup, chopped onion
  • 1 tablespoon olive oil
  • 1 cup chopped celery
  • 1 cloves garlic
  • 1 can diced tomatoes, canned
  • 1 1/2 cup water
  • 1 cup, shredded cheddar cheese
  • 8 bell pepper, orange

Instructions

  • Heat oil in saucepan over medium heat.  Saute onion, and for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
  • Drain the liquid from the tomatoes and stir in then in (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
  • Stir in black beans, quinoa and 1 1/2 cups water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper.
  • Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
  • Fill each bell pepper with quinoa mixture and place in baking dish.  The filling makes enough to fill 8 medium/large peppers.  Cover with foil and bake 40 minutes.  Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.   Serve with salsa and plain Greek yogurt.

Nutrition

Calories: 314kcal | Carbohydrates: 34g | Protein: 23g | Fat: 10g | Sodium: 569mg | Fiber: 8g | Sugar: 10g