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Quinoa Stuffed Bell Peppers

Vegetarian quinoa stuffed peppers with melted cheese and sprinkled cilantro on top
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These vegetarian stuffed peppers are packed full of nutrition with quinoa, veggies and a blend of southwestern spices. If you’re looking for a tested and perfected quinoa stuffed peppers recipe look no further than these for your next vegetarian dinner!

Ingredients

Scale
  • 4 medium or 3 large bell peppers (any color)
  • 2 tbsp olive oil, divided
  • 1/2 cup white quinoa, rinsed + drained
  • 1 cup vegetable stock (or water)
  • 1/2 yellow onion, chopped
  • 1 can pinto beans, rinsed + drained
  • 1 dry pint cherry tomatoes, halved
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • pinch black pepper
  • juice, 1 lime
  • 3/4 cup shredded mozzarella
  • 2 tbsp chopped fresh cilantro
  • optional: 1 sliced avocado

Instructions

  1. Preheat your oven to 425 degrees F.
  2. Slice your bell peppers in half from stem to base and remove any seeds and membrane.
  3. Place your bell peppers, sliced side upwards in a 9x 13 inch baking dish or on a lined sheet pan.
  4. Drizzle bell peppers with 1 tbsp olive oil and a sprinkle of salt and roast in oven for 20 minutes or until tender.
  5. While bell peppers are cooking, add your quinoa and vegetable stock (or water) to a large pot and bring to a boil. Once boiling lower heat to a simmer and cover with lid. Cook for 15 minutes. After 15 minutes remove from heat but keep lid on for 5 minutes. Remove lid and fluff quinoa with a fork. Set aside
  6. Add remaining tablespoon of olive oil to a pan and cook over medium heat.
  7. Add your onion and saute until translucent (roughly 3-5 mins).
  8. Add your cooked quinoa, pinto beans, cherry tomatoes, chili powder, garlic powder, cumin, salt and pepper to your onions and stir to mix all together. Squeeze lime juice over top.
  9. Once bell peppers are done, scoop your quinoa mixture evenly into 6-8 halves and sprinkle with shredded mozzarella.
  10. Bake for 10-15 minutes or until cheese is melted and golden brown.
  11. Top with chopped cilantro and sliced avocado, if desired.

Notes

*Depending on the size of your bell peppers you may have a little extra filling. If so, you can save the leftovers and serve on their own on the side.

Find it online: https://www.thehealthymaven.com/vegetarian-stuffed-peppers/