QUINOA STUFFED BELL PEPPERS
These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Serve immediately.
MEXICAN QUINOA STUFFED PEPPERS
These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!
Provided by Alyssa
Categories Entree
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF.
- In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
- Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
- Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!
Nutrition Facts : Calories 312 kcal, Carbohydrate 46 g, Protein 11 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 301 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving
QUINOA STUFFED PEPPERS
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
- Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g
QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro
Provided by Jordan Kenna
Categories Appetizers
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F (180˚C).
- Wash and dry the peppers.
- Using a sharp knife, take off their tops and remove the seeds and pith.
- Arrange the peppers in an oven-safe dish so that they stand upright.
- Bake the peppers for 20 minutes.
- While the peppers are baking, begin cooking the quinoa.
- Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
- Add garlic and cook for an additional 2 minutes.
- Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
- Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
- Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
- Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
- Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
- Generously top with cheese and return to the oven for an additional 20 minutes.
- Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
- Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
- Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium
MEXICAN QUINOA STUFFED BELL PEPPERS
Make and share this Mexican Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 50m
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).
- Cook Quinoa in chicken broth, NOT water!
- In a saucepan, sautee onions, garlic and chopped bell pepper tops.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it's done and add to saucepan with everything else.
- Stuff peppers with the mix.
- Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).
- NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.
Nutrition Facts : Calories 335.4, Fat 4.1, SaturatedFat 0.6, Sodium 73.3, Carbohydrate 62.7, Fiber 14.1, Sugar 7.6, Protein 16
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- Preheat oven to 400° F. and line a baking sheet with foil. Spray with cooking spray and place the halved peppers on it cut side up. Sprinkle with salt and pepper and place in the oven to bake for 15 minutes.
- In a large bowl combine the remaining stuffed pepper ingredients, minus the cheese, and stir together until combined. Taste for seasoning.
- Remove the peppers from the oven and divide the filling evenly into each pepper half. Bake for another 15-20 minutes or until the peppers have cooked to your liking. Remove from the oven, top with shredded cheese and bake another 5 minutes or until the cheese is melted.
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- Preheat oven to 350 degrees F. Arrange the peppers in a 9 x 13-inch baking dish so that the cavity side is facing up.
- In a large mixing bowl, stir together the cooked black bean crumbles, cooked quinoa, 1 1/2 cups shredded cheese and salsa until combined. Spoon the mixture evenly into the cavities of the six bell peppers. Sprinkle the tops with the remaining 1/2 cup shredded cheese.
- Bake uncovered for about 25-30 minutes, or until the peppers are cooked and soft and the cheese is all melted. Serve immediately, topped with optional toppings if desired.
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