Description
These vibrant baked peppers are filled with protein-packed quinoa, fresh vegetables, and herbs for a nutritious and colorful main course. They adapt easily to various diets and make a simple, satisfying meal.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Slice tops off bell peppers and remove seeds and membranes, then place upright in the dish.
3. In a skillet, heat olive oil over medium heat, sauté onion and garlic until translucent.
4. Add cherry tomatoes and cook until softened, about 2–3 minutes.
5. Stir in cooked quinoa, parsley, tomato sauce or broth, and seasonings, mixing until combined.
6. Spoon the quinoa filling into each pepper, leaving a small gap at the top.
7. Add 1/4 cup water or broth to the dish, cover with foil, and bake for 25 minutes.
8. Remove foil and bake uncovered for an additional 10–15 minutes until peppers are tender.
9. Let rest 5 minutes, then garnish with herbs or a sprinkle of cheese and serve.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: baked
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 8
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 11
- Cholesterol: 0
Keywords: colorful quinoa stuffed peppers, healthy meal idea, stuffed peppers with quinoa, prediabetic meals, peskitarian recipes, wegovy recipes