Go Back
+ servings
Quinoa Stuffed Bell Peppers. Easy and delicious main dish. Try this recipe today! | joeshealthymeals.com
Print

Quinoa Stuffed Bell Peppers

Course Vegetarian
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Joe

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
  • 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.