Quinoa Stuffed Bell Peppers
Healthy and flavorful, these Quinoa Stuffed Bell Peppers are loaded with vegetables and topped with gooey cheese. It’s a satisfying meal that can be easily whipped up in just about an hour.
ingredients
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 cup chopped spinach
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon olive oil
steps
- 1.
Preheat the oven to 375°F. Wash the bell peppers, slice off the tops and remove the seeds and membranes.
- 2.
In a saucepan, add quinoa and broth. Bring it to a boil, then simmer for about 15-20 minutes or until cooked.
- 3.
Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for about 2-3 minutes or until fragrant.
- 4.
Add the tomatoes, corn, spinach, cumin, paprika, salt, and black pepper. Sauté for about 5 minutes or until the vegetables are tender.
- 5.
Add the cooked quinoa to the skillet and stir everything together. Remove from heat.
- 6.
Stuff the peppers with the quinoa mixture and sprinkle cheddar cheese on top.
- 7.
Bake for about 25-30 minutes or until the peppers are tender and the cheese is melted. Serve it hot.
