Description

These baked quinoa stuffed bell peppers combine vibrant vegetables and complete plant protein for a nutrient-rich, satisfying meal. They are easy to customize and perfect for meal prep or weeknight dinners.

Ingredients

Scale

4 large bell peppers

1 cup quinoa

2 cups vegetable broth

2 tablespoons olive oil

1 small onion, diced

2 garlic cloves, minced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

salt and pepper to taste

1 can black beans, drained and rinsed

1/2 cup shredded mozzarella

2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C). Slice tops off peppers, remove seeds, brush with oil, and bake 10 minutes.

2. Rinse quinoa then cook with broth in saucepan; bring to boil, simmer 12 to 15 minutes until fluffy.

3. In a pan, heat oil, sauté onion and garlic 2 to 3 minutes until fragrant.

4. Add zucchini, tomatoes, spinach, cumin, paprika, salt, and pepper; cook until vegetables soften.

5. Stir in cooked quinoa and black beans then mix in half of the mozzarella and parsley.

6. Fill peppers evenly with quinoa mixture, top with remaining cheese, cover with foil, and bake 20 to 25 minutes until peppers are tender and cheese is melted.

7. Remove foil and bake 5 minutes more for golden tops, then let rest 5 minutes before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: main course
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 stuffed pepper
Calories: 350
Sugar: 6
Sodium: 400
Fat: 12
Saturated Fat: 5
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 45
Fiber: 8
Protein: 15
Cholesterol: 20

Keywords: stuffed peppers with quinoa, healthy meal options, prediabetic meals, pescatarian recipes, vegetarian, gluten free, high protein, meal prep