Quinoa Stuffed Bell Peppers
Tasty bell peppers with flavorful seasonings.
Servings 4 servings
Calories 563kcal
Ingredients
- 1 cup quinoa
- 2 cups chicken stock or broth
- 4 sweet bell peppers , halved longitudinally, seeds and ribs removed
- 1 tbsp olive oil
- ½ cup red onion , finely chopped, divided
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ¾ tsp salt
- 2 cups shredded sharp cheddar cheese , divided (about 6 oz.)
- 1 15 oz . can black beans , rinsed
- ¾ cup salsa , mild, medium, or hot
- green onions , chopped for garnish
- Remaining red onion for garnish
- plain Greek yogurt if desired for garnish
Instructions
- Cook quinoa in chicken stock or broth per package directions and let cool, 15 to 20 mins
- In a skillet saute ¼ cup chopped onions in the olive oil on medium heat, 3 to 5 mins until softened.
- Add chili powder, cumin and garlic powder and mix with the onions about 30 seconds.
- Remove from heat and add to the cooked quinoa.
- Add the salt, 1 cup shredded cheese, black beans, and salsa to the quinoa and mix thoroughly.
- Spoon the quinoa into the pepper halves and bake at 375° in a casserole dish or on a sheet pan for 30 minutes, covered with a lid or foil.
- Remove from the oven and uncover, then place a pinch of the remaining cheese on each pepper half.
- Place back in the oven, uncovered, for 8 to 12 minutes until the cheese is melted
- Serve with onion garnish and a dollop of Greek yogurt.
Notes
- You may have more quinoa mixture than needed for 4 peppers, depending on size. Cut one more pepper or refrigerate the remainder to eat later.
Nutrition
Calories: 563kcal