Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers are a hearty and healthy meal that can be enjoyed by everyone. This recipe is perfect for a weeknight dinner or a weekend family brunch. It is packed with protein, fiber, and nutrients that will keep you full and satisfied.
A Personal Story
I love making this dish on a lazy Sunday afternoon when I have some extra time to spend in the kitchen. It reminds me of my childhood when my mom used to make stuffed peppers for our family dinners. I have adapted her recipe to create a healthier version that is just as delicious.
- 4 large bell peppers, halved and seeded
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup mushrooms, chopped
- 1 cup spinach, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheddar cheese (optional)
- Preheat the oven to 375°F.
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the quinoa is cooked and the water is absorbed.
- While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
- Add the mushrooms and cook for another 2-3 minutes.
- Add the spinach, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, or until the vegetables are tender.
- Add the cooked quinoa to the skillet and stir to combine.
- Stuff each bell pepper half with the quinoa mixture and place in a 9×13 inch baking dish.
- Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Optional: sprinkle shredded cheddar cheese over the top of each pepper and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve these Quinoa Stuffed Bell Peppers with a side salad for a complete and balanced meal. They are also great for meal prep and can be packed for lunch or enjoyed as leftovers throughout the week.