Quinoa Stuffed Bell Peppers

I love southwestern flavors! I also love how southwestern/Mexican food lends itself to vegetarian friendly meals, since beans are often the protein (instead of beef or chicken). I also love how pretty the peppers are, such a colorful meal.

Related: Stuffed Pepper Soup and 60 Easy Dinner Recipes 

Oh and this meal takes around 30 minutes to make. Cheesy, spicy, healthy and easy-gotta love that!

Quinoa Stuffed Peppers, serves four to five.

1 cup quinoa
5-6 tablespoons olive oil
3-4 cloves of garlic, minced
1 jalapeno, seeds removed and chopped (I used half the jalapeno you see pictured, since it was so large)
1/2 onion, chopped
1 teaspoon cumin
1/2 cup tomato sauce
1 3/4 cups vegetable broth
1 cup shredded cheddar (or pepper jack) cheese
3-4 bell peppers

In a medium size pot, heat 1-2 tablespoons olive oil over medium heat. Saute the garlic, jalapeno and onion until the onions begin to soften (about 2 minutes). Rinse the quinoa. Add the quinoa to the hot pot. Cook for one minute.

Pour in the vegetable broth and tomato sauce, season with cumin. Cover the pot, reduce the heat to a simmer and cook for 15 minutes. 

Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and veins. Rub the peppers with 4-5 tablespoons olive oil. These don’t need a lot of oil because as they roast they will start giving off their own juices. Bake for 10-12 minutes.

Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Bake at 10-12 minutes. During the last two minutes of cooking add the cheese to the tops of the peppers. 

Serve these along with some black beans. I used one small can of black beans seasoned with cumin and garlic salt. Cook in a small pot just until hot.

Top the beans with a little cheese (I used feta) and serve alongside the peppers and a few slices of fresh lime. You could also cook the beans with the quinoa in the peppers. Just add the beans at the stage where you stuff the peppers. Enjoy! xo. Emma

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Yield 4

Ingredients

1x2x3x

• ▢ 1 cup quinoa
• ▢ 5-6 tablespoons olive oil
• ▢ 3-4 cloves of garlic (minced)
• ▢ 1 jalapeno (seeds removed and chopped (I used half the jalapeno you see pictured, since it was so large))
• ▢ ½ onion (chopped)
• ▢ 1 teaspoon cumin
• ▢ ½ cup tomato sauce
• ▢ 1 ¾ cups vegetable broth
• ▢ 1 cup shredded cheddar (or pepper jack cheese)
• ▢ 3-4 bell peppers

Instructions

• In a medium size pot heat 1-2 tablespoons olive oil over medium heat. Saute the garlic, jalapeno and onion until the onions begin to soften (about 2 minutes). Rinse the quinoa. Add the quinoa to the hot pot. Cook for one minute. Pour in the vegetable broth and tomato sauce, season with cumin. Cover the pot, reduce the heat to a simmer and cook for 15 minutes.
• Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and veins. Rub the peppers with 4-5 tablespoons olive oil. These don’t need a lot of oil because as they roast they will start giving off their own juices. Bake for 10-12 minutes.
• Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Bake at 10-12 minutes. During the last two minutes of cooking add the cheese to the tops of the peppers.