Quinoa Stuffed Peppers
Serves
6
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
6.5 oz (185 g) uncooked quinoa, rinsed
16 fl oz (470 ml) vegetable stock
6 medium bell peppers, tops cut off, cores removed
1 small onion, chopped
2 garlic cloves, minced
14 oz (400 g) canned diced tomatoes
14 oz (400 g) canned black beans, drained, rinsed
5 oz (140 g) frozen corn, thawed
1 tsp cumin
1 tsp paprika
3.5 oz (100 g) vegan cheese, shredded
cilantro, chopped, for garnish
Nutrition
(Per Serving)
Calories
325
Fats
9 g
Protein
11 g
Carbs
50 g
Instructions
- Simmer quinoa and stock in pot until liquid is absorbed, about 15 minutes. Let sit for 5 minutes, then fluff with fork.
- Preheat oven to 375°F (190°C). Halve bell peppers and place cut side up in baking dish with a little water at the bottom.
- Heat 1 tablespoon olive oil in pan over medium heat. Sauté onion for 2 to 3 minutes. Add garlic and cook for 1 minute.
- Stir in cooked quinoa, diced tomatoes, black beans, corn, cumin, paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 5 minutes.
- Fill bell peppers with quinoa mixture, then top with shredded cheese.
- Bake uncovered until peppers are tender, about 30 to 35 minutes.
- Garnish with chopped cilantro and enjoy!