Teresa's Recipes
Quinoa and Veggie Stuffed Bell Peppers
Dive into these vibrant and hearty quinoa and veggie stuffed bell peppers, a dish that brings together the earthy flavors of seasoned quinoa and fresh vegetables, all enclosed in a sweet, tender bell pepper. Perfect for a nutritious meal, these stuffed peppers are not only delicious but also packed with protein, fiber, and vitamins. Originating from the Mediterranean region, stuffed peppers have a rich history as a way to utilize seasonal vegetables, making this dish both timeless and versatile. Whether enjoyed as a main course or a side dish, they can be customized with your favorite ingredients and spices.
Ingredients
- 4 large, any color Bell peppers
- 1 cup, rinsed Quinoa
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 2 cloves, minced Garlic
- 1 medium, diced Zucchini
- 1 medium, diced Carrot
- 1 medium, diced Tomato
- 2 cups, chopped Fresh spinach
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt
- to taste Black pepper
- 1 cup, optional for topping Shredded cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 12g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish.
- In a medium saucepan, combine the quinoa and water or vegetable broth. 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. Remove from heat and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
- Add the diced zucchini, carrot, tomato, and chopped spinach to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the cooked quinoa, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 2-3 minutes to combine the flavors.
- Spoon the quinoa and vegetable mixture into the hollowed bell peppers, pressing down gently to pack them tightly.
- If desired, sprinkle shredded cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the bell peppers are tender. Remove the foil during the last 5 minutes of baking to allow the cheese to melt and brown.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and healthy stuffed bell peppers!
Tips
- Feel free to customize the filling by adding beans or corn for extra protein and flavor.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the filling.
- If you want to make it vegan, simply omit the cheese or use a dairy-free alternative.