Quinoa Stuffed Bell Peppers Recipe
Bright bell peppers, loaded with seasoned quinoa, beans, and veggies. Oven-baked perfection with zero drama and 100% plant-powered flair.
Ingredients
- 4 bell peppers any color you’re feeling
- 1 cup cooked quinoa
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn frozen or fresh
- 1/2 cup diced tomatoes
- 1/4 cup red onion chopped
- 1 garlic clove minced
- 2 tbsp fresh parsley or cilantro chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: vegan cheese for topping
Instructions
- Preheat your oven to 375°F (190°C) because we’re not savage.
- Slice the tops off the bell peppers, scoop out seeds, and set aside.
- In a bowl, mix quinoa, beans, corn, tomatoes, onion, garlic, herbs, and spices.
- Drizzle in olive oil and stir like you're manifesting flavor.
- Stuff each pepper with the quinoa mixture, packing it in like it’s a carry-on.
- Place peppers upright in a baking dish.
- Cover with foil and bake for 25 minutes.
- Remove foil, sprinkle vegan cheese (if using), and bake 5 more minutes.
- Serve hot with a side of “look what I made.”
- Devour like the plant-based goddess you are.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin C: 90%
- Iron: 15%
- Folate: 30%
- Vitamin A: 40%
- Magnesium: 20%
Additional Notes/Tips to Enhance the Flavor
- Add a squeeze of lime for drama and brightness.
- Want heat? Toss in a chopped jalapeño.
- Make it a party—serve with guac or salsa.
- Use tri-color quinoa for bonus Pinterest points.
- Leftovers? Amazing cold or reheated—no microwave shame here.