Quinoa Stuffed Peppers
Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa uncooked
- 2 cups vegetable broth (for cooking quinoa)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup spinach, chopped
- ½ cup corn (canned or frozen)
- ½ cup black beans (canned, rinsed, and drained)
- 1 tbsp cumin
- ½ tbsp chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or vegan alternative)
- Fresh cilantro or parsley for garnish (optional)
Instructions
Prepare the Quinoa
- Rinse quinoa under cold water until the water runs clear.
- In a saucepan, bring 2 cups of vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a tiny portion off the bottoms to help them stand upright without tipping over.
Cook the Vegetables:
- Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until onions are translucent.
- Add zucchini, corn, and black beans to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
- Stir in the cooked quinoa, cumin, chili powder, salt, and pepper.
Stuff the Peppers:
- Spoon the quinoa and vegetable mixture into each bell pepper cavity until filled. Top each with shredded cheese.
Bake
- Place the stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly golden.