Quinoa Stuffed Bell Peppers Recipe

Name: Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bell peppers; 1 cup uncooked quinoa; 1/2 onion, chopped; 2 cloves garlic, minced; 1 can black beans, rinsed and drained; 1 cup shredded cheese (cheddar or mexican style); 1 1/2 tablespoons lime juice; 3/4 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 3 teaspoons hot sauce

Servings: persons

4 bell peppers
1 cup uncooked quinoa
1/2 onion, chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 cup shredded cheese (cheddar or mexican style)
1 1/2 tablespoons lime juice
3/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 teaspoons hot sauce

1
Cut tops off of bell peppers and scoop out insides. Place in a microwavable and oven safe dish deep enough to fit peppers. Fill dish with about a cup or so of water depending on dish size (there should be about an inch of water). Cover dish tightly with plastic wrap and poke a few holes in it. Microwave on high for about 5 minutes or until peppers are softened. Remove peppers from dish, discard water, and place peppers back in.
2
Cook quinoa according to package directions.Cook onions and garlic in a little olive oil for about 5 minutes. Mix onions, garlic, and rest of the ingredients into the cooked quinoa. Stuff each pepper with a couple spoonfuls of the mixture and top with cheese. Bake at 350 for about 25 minutes or until cheese is melted. Serve with sour cream, jalapeno slices, and extra hot sauce if desired.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bell peppers, 1 cup uncooked quinoa, 1/2 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Quinoa Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Stuffed Bell Peppers

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