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5 from 2 votes

Quinoa Stuffed Bell Peppers

Light and healthy Quinoa Stuffed Bell Peppers filled with tomatoes, onions, black beans and cilantro, seasoned to perfection and topped with melted cheese!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8

Ingredients

  • 1 medium onion chopped
  • 1 Tbsp olive oil
  • 2 ribs celery chopped
  • 1 Tbsp ground cumin
  • 2 cloves garlic minced
  • 1 jalapeno seeded and chopped
  • 1 15 oz can diced tomatoes, drained, liquid reserved
  • 1 15 oz can black beans, rinsed, drained
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 cup Trader Joes Pepper Jack cheese
  • 4 large red bell peppers halved lengthwise, ribs removed
  • Salt and pepper

Instructions

  • Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
  • Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
  • Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
  • Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!

Nutrition

Serving: 1/2 stuffed bell pepper | Calories: 214kcal | Carbohydrates: 27.2g | Protein: 13.7g | Fat: 7.8g | Saturated Fat: 2.8g | Fiber: 6.3g | Sugar: 3.9g