Spicy Vegetarian Quinoa Stuffed Bell Peppers

22 45 469
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Spicy Vegetarian Quinoa Stuffed Bell Peppers
Health Highlights
Spicy Vegetarian Quinoa Stuffed Bell Peppers are a healthy plant based dinner. Filled with pantry staples like quinoa and canned beans.

Ingredients


2 cup Quinoa, cooked
1 tbsp Olive Oil, Extra Virgin
4 large pepper(s) Green bell pepper (or any color you prefer; halved, seeds removed)
2 tsp Olive Oil, Extra Virgin (diveded between peppers)
1 tbsp Chili powder
1/4 tsp Garlic powder
1/4 tsp Onion powder
1/4 tsp Hot pepper (chili) flakes
1/4 tsp Oregano, dried
1/2 tsp Paprika
1 tsp Cumin
1/4 tsp Salt
1/4 tsp Black pepper
1 tbsp Olive Oil, Extra Virgin
1/2 medium White onion (diced)
1/2 can (15oz) Black beans, canned (rinsed and drained)
1/2 can (15oz) Chickpeas, canned, low sodium (rinsed and drained)
1/2 can (15oz) Sweet corn, canned, drained (rinsed and drained)
1 can(s) (14oz) Diced tomatoes, low sodium, canned (drained)
1 medium pepper(s) Jalapeno pepper (diced)
1 cup Dairy-free mozzarella cheese shreds (optional)
4 sprig Cilantro (coriander) (chopped; optional)

Instructions


  1. Cook quinoa as per package directions.
  2. Preheat oven to 350°F.
  3. Drizzle olive oil in an oven-safe casserole dish.
  4. Cut bell peppers in half lengthwise and remove the seeds and membrane. Drizzle the bell peppers with a little olive oil and rub the olive oil on all sides to coat. Place peppers cut side up in the casserole dish and bake for 15-20 min.
  5. While the peppers are cooking, prepare your taco seasoning. In a small bowl stir together the chili powder, garlic powder, onion powder hot chili pepper flakes, oregano, paprika, cumin, salt, and pepper. Set aside.
  6. Next, heat olive oil in a large frying pan, add onion and sauté for 2-3 minutes. Add in cooked quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, and taco seasoning. Mix well to combine the flavors, then remove from heat.
  7. Remove the peppers from the oven and stuff to the brim with the quinoa filling. Bake for another 15 minutes minutes or until warm. 
  8. To serve, garnish with cheese, cilantro, hot sauce, or any of your favorite toppings.

Nutrition Facts

Per Portion

Calories 469
Calories from fat 183
Calories from saturated fat 72
Total Fat 20.3 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 7.4 g
Cholesterol 0
Sodium 891 mg
Potassium 1144 mg
Total Carbohydrate 64 g
Dietary Fiber 14.3 g
Sugars 9 g
Protein 14.5 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.6
Milk Alternative 0.7
Vegetables 4.7

Energy sources


Pygal49%467.6672365485691191.1897328260054739%300.3611844073133231.8472733183073412%346.64554460014574113.8363209004228849%39%12%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
  • Cindi Dennis Cindi Dennis (Nov. 29, 2022, 2:19 a.m.)

    Made this for dinner tonight, used rice instead of Quinoa. Very tasty!





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