Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 6 Servings
These Quinoa Stuffed Peppers are my new favourite! They are so good! Even my friends love them as much as I do! If you want only the best to serve today, then you have got to try this recipe. Feel free to tweak this recipe a bit to your liking. Enjoy!
Ingredients:
1 tbsp olive oil
2 garlic cloves minced
1 small onion chopped
1 15 oz. can of sliced tomatoes
6 medium bell peppers top cut off and cores removed
1 15 oz. can of black beans
1 c uncooked quinoa rinsed and drained
1 c freshly shredded Monterey Jack cheese
2 c vegetable broth
1 c frozen corn thawed
Optional toppings: chopped fresh cilantro diced avocado, sour cream
1 tsp paprika
1 tsp cumin
½ tsp salt
¼ tsp black pepper
Directions:
Place a saucepan on the stove, then add the vegetable broth and quinoa. Stir until just blended.
Turn the heat to medium-high, then allow the mixture to boil.
Reduce the heat to low, then cover the pan and simmer everything for another 15 minutes.
Turn off the heat and leave the lid on. Use a fork to fluff the quinoa.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Slice the peppers into two, then discard the insides including the seeds.
Arrange the bell pepper slices into a baking dish, then add water around them.
Place a large skillet on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the onions, then sauté until translucent.
Add the garlic and sauté until aromatic.
Add the tomato slices, black beans, corn, and quinoa. Stir until well mixed.
Sprinkle pepper, paprika, salt, and cumin on top to taste.
Turn the heat down to low, then cook everything for 5 more minutes. Make sure to stir from time to time.
Stuff each pepper with the mixture, then top each with a generous amount of cheese.
Place them inside the preheated oven and bake for 30 minutes or until the cheese turns golden brown.
Garnish with your preferred herbs.
Serve immediately and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
Nutrition Facts:
Serving: 1g, Calories: 286kcal, Carbohydrates: 51g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Sodium: 915mg, Potassium: 907mg, Fiber: 12g, Sugar: 8g, Vitamin A: 4145IU, Vitamin C: 165mg, Calcium: 81mg, Iron: 4mg
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