Description
Stuffed bell peppers with quinoa is a nutritious and flavorful dish. Packed with protein and vegetables, it makes a satisfying meal.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, chopped
- 1 cup spinach, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Rinse quinoa and cook in vegetable broth for 15 minutes.
- Heat olive oil in a pan and sauté onion and garlic.
- Add tomatoes, spinach, salt, pepper, and paprika.
- Mix cooked quinoa with the sautéed vegetables.
- Stuff the bell peppers with the quinoa mixture.
- Top with cheese if using.
- Bake for 25-30 minutes or until peppers soften.
Notes
- Use any color of bell peppers.
- Add beans or lentils for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
Keywords: stuffed bell peppers, quinoa, healthy dinner, vegetarian recipe