Description
A delicious and nutritious dish featuring bell peppers stuffed with a seasonal mix of grains, vegetables, and spices, perfect for fall.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture.
- If using, sprinkle cheese on top of the stuffed peppers.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
Notes
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add jalapeños or hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Fall Harvest Stuffed Bell Peppers, stuffed peppers, vegetarian recipe, fall recipes