How To Make Quinoa Stuffed Bell Peppers Recipe
These gluten-free stuffed bell peppers are filled with quinoa, veggies, and cheese for a hearty and healthy meal.
Serves:
Ingredients
- 4 bell peppers, tops cut off and seeds removed
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 onion, chopped
- 1 zucchini, chopped
- 1 cup of cherry tomatoes, halved
- 1 cup of shredded cheese
- 2 cloves of garlic, minced
- 2 tbsp of olive oil
- Salt and pepper to taste
Instructions
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In a large pot, add the vegetable broth and quinoa. Bring to a boil, reduce heat, cover and simmer until all the liquid is absorbed, about 20 minutes.
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Preheat oven to 375°F.
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In a large skillet, heat the olive oil over medium heat. Add garlic and onion and sauté until soft and fragrant.
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Add zucchini and tomatoes to the skillet and sauté until the veggies are tender but still crispy.
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Mix the quinoa and sautéed veggies together in a large bowl.
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Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
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Cover the dish with aluminum foil and bake in the oven for 30 minutes.
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Remove the foil, sprinkle shredded cheese over the top of each pepper, and bake for another 10 minutes, or until the cheese is melted and bubbly.
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Serve hot.
Nutrition
- Calories : 345kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 28mg
- Sodium : 720mg
- Total Carbohydrates : 36g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 18g
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