Black Bean and Quinoa Stuffed Bell Peppers
Black Bean and Quinoa Stuffed Bell Peppers is a gluten free and lacto ovo vegetarian recipe with 4 servings. One serving contains 331 calories, 14g of protein, and 7g of fat. For $2.13 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Bake Your Day requires garlic, canned tomatoes, sweet paprika, and olive oil. This recipe is liked by 1897 foodies and cooks. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a super spoonacular score of 99%. If you like this recipe, you might also like recipes such as Cheesy Quinoa Black Bean Stuffed Bell Peppers, Black Bean and Cheese Stuffed Bell Peppers, and QUINOAn AND BLACK BEAN STUFFED PEPPERS.
Servings: 4
Ingredients:
4 large bell peppers, tops cut off; seeds and membrane removed
1 cup quinoa 2 cups veggie broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (15-ounce) can diced tomatoes
2 tsp. dried cumin
1/2 cup fresh cilantro, chopped
1 clove garlic, minced
1 (4-ounce) can diced green chilies, drained
1/4 tsp. ground black pepper
Juice of 1 lime
2 tsp. olive oil
1 tsp. dried oregano
1 small red pepper, diced
1/8 tsp. salt, more or less to taste
1/4 cup cheddar cheese, shredded
1/2 tsp. sweet paprika
1/2 cup yellow onion, diced
Equipment:
frying pan
bowl
oven
baking pan
aluminum foil
Cooking instruction summary:
Cook quinoa according to package directions using veggie broth in place of water. While the quinoa cooks, heat a skillet over medium-high heat. Add the corn and allow it to brown evenly, watching carefully so as not to burn it. Spoon into a bowl and set aside.Preheat oven to 375 degrees. Heat the olive oil in the skillet. Cook the onions and garlic until they are fragrant and begin to soften. Add the diced red pepper, two tablespoons cilantro, cumin, oregano and paprika, salt and pepper, and stir to combine. Stir in the black beans, tomatoes, green chilies, cooked quinoa, and lime juice and remove from heat. Place the peppers into a deep baking dish and divide the filling evenly between the bell peppers. Top each with the cheese and remaining cilantro. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and the peppers are tender.
Step by step:
1. Cook quinoa according to package directions using veggie broth in place of water. While the quinoa cooks, heat a skillet over medium-high heat.
2. Add the corn and allow it to brown evenly, watching carefully so as not to burn it. Spoon into a bowl and set aside.Preheat oven to 375 degrees.
3. Heat the olive oil in the skillet. Cook the onions and garlic until they are fragrant and begin to soften.
4. Add the diced red pepper, two tablespoons cilantro, cumin, oregano and paprika, salt and pepper, and stir to combine. Stir in the black beans, tomatoes, green chilies, cooked quinoa, and lime juice and remove from heat.
5. Place the peppers into a deep baking dish and divide the filling evenly between the bell peppers. Top each with the cheese and remaining cilantro. Cover the dish with foil and bake for 20 minutes.
6. Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and the peppers are tender.
Nutrition Information:
covered percent of daily need
