How To Make 5-Ingredient Quinoa Stuffed Peppers
Munch on these vegetarian-friendly stuffed peppers for a quick snack! It’s deliciously filling and flavorful, and can be whipped up in under an hour.
Serves:
Ingredients
- 6medium bell pepperstops cut off and cores removed
- Chipotle Black Bean Crumbles1 package, cooked
- 3cupsquinoacooked
- 2cupsPepper Jack cheesefreshly-shredded
- 1cupsalsagood-quality
For Optional Toppings:
- extra cheese
- chopped fresh cilantro
- diced avocado
Instructions
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Preheat the oven to 350 degrees F.
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Arrange the peppers in a 9 x 13-inch baking dish with the cavity facing up.
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In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1½ cups of shredded cheese, and salsa until combined.
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Spoon the mixture evenly into the cavities of the six bell peppers.
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Sprinkle the tops with the remaining ½ cup of shredded cheese.
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Bake uncovered for 25 to 30 minutes, or until the peppers are cooked and soft and the cheese is all melted.
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Serve topped with cheese, cilantro, and avocado, and enjoy!
Nutrition
- Calories: 527.05kcal
- Fat: 18.93g
- Saturated Fat: 9.03g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 3.33g
- Carbohydrates: 65.03g
- Fiber: 9.31g
- Sugar: 6.95g
- Protein: 24.68g
- Cholesterol: 39.16mg
- Sodium: 579.85mg
- Calcium: 391.47mg
- Potassium: 903.96mg
- Iron: 4.94mg
- Vitamin A: 295.02µg
- Vitamin C: 153.57mg
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