Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4 large bell peppers; 1 tablespoon Olive oil; 1/2 cup chopped onion; 2 cups cooked quinoa; 1 can black beans (15 oz), drained and rinsed; 1 can diced tomatoes (14.5 oz), most juice drained off; 1 teaspoon chili powder; 4 cloves garlic cloves, mashed; 1/2 teaspoon cumin; 8 ounces Mexican cheese mix

Servings: persons

4 4 large bell peppers
1 tablespoon Olive oil
1/2 cup chopped onion
2 cups cooked quinoa
1 can black beans (15 oz), drained and rinsed
1 can diced tomatoes (14.5 oz), most juice drained off
1 teaspoon chili powder
4 cloves garlic cloves, mashed
1/2 teaspoon cumin
8 ounces Mexican cheese mix

1
Cook quinoa and preheat oven to 350 degrees F
2
Bring a large pot of lightly salted water to boil, cook bell peppers in the boiling water until slightly softened (4 minutes)
3
Heat oil in a skillet over medium heat, cook and stir garlic in the oil, then onion, then any other vegetables (like peppers, hot peppers, etc.) you might want. Cook until softened
4
Mix quinoa (or rice), black beans (or pinto beans, or combo), tomatoes, and cooked vegetables in a large bowl. Add the spices. Fold most of the cheese into the mixture.
5
Spoon the mixture into the peppers until they are filled
6
Set them on a baking sheet or 9x9 dish and sprinkle remaining cheese on top.
7
Bake for roughly 30 minutes until the cheese is melted and bubbly.

461

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 10 ingredients. The key ingredients include: 4 4 large bell peppers, 1 tablespoon Olive oil, 1/2 cup chopped onion, 2 cups cooked quinoa, and more.

Yes, Stuffed 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.

Stuffed Peppers

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