Stuffed Peppers With Quinoa Recipe

Name: Stuffed Peppers With Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers, sliced lengthwise; 1 tablespoon olive oil; 1 onion, finely chopped; 1 tablespoon minced garlic; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (16 ounce) can diced tomatoes, drained and juice reserved; 1 cup chicken broth; 3/4 cup quinoa; 1/2 carrot, grated; 1 (14 ounce) can black beans, rinsed and drained; 1 (6 ounce) package fresh spinach, or more to taste; 1/2 cup shredded Mexican cheese blend

Servings: persons

3 red bell peppers, sliced lengthwise
1 tablespoon olive oil
1 onion, finely chopped
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup chicken broth
3/4 cup quinoa
1/2 carrot, grated
1 (14 ounce) can black beans, rinsed and drained
1 (6 ounce) package fresh spinach, or more to taste
1/2 cup shredded Mexican cheese blend

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
2
Roast peppers in the preheated oven until tender, about 30 minutes.
3
Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
4
Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
5
Bake in the oven until cheese is melted, about 15 minutes.

281

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 14 ingredients. The key ingredients include: 3 red bell peppers, sliced lengthwise, 1 tablespoon olive oil, 1 onion, finely chopped, 1 tablespoon minced garlic, and more.

Yes, Stuffed Peppers With Quinoa 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 With Quinoa

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