Looking for a wholesome and vibrant main course that’s both nutritious and delicious? Our Quinoa-Stuffed Peppers recipe is a perfect choice! These bell peppers are generously filled with a mixture of cooked quinoa, sautéed vegetables, and aromatic spices, resulting in a satisfying and protein-packed dish. With the goodness of quinoa and an array of colorful vegetables, these stuffed peppers offer a balance of essential nutrients. Whether you’re a vegetarian or simply looking for a gluten-free option, these Mediterranean-inspired peppers will surely impress your taste buds. Follow our step-by-step recipe to create this vibrant and flavorful masterpiece!
Recipe Card: Quinoa-Stuffed Peppers
Quinoa-Stuffed Peppers Recipe | Vegetarian & Gluten-Free Main Course
Try our flavorful and nutritious Quinoa-Stuffed Peppers recipe packed with protein and a medley of colorful vegetables. It's a delicious vegetarian and gluten-free option for a satisfying main course.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium carrot, grated
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
- Add the diced zucchini, grated carrot, cherry tomatoes, dried oregano, ground cumin, salt, and pepper to the skillet. Cook for about 5 minutes, or until the vegetables are slightly softened.
- Remove the skillet from heat and stir in the cooked quinoa. Make sure all the ingredients are well combined.
- Stuff each bell pepper with the quinoa and vegetable mixture. Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake for 25 minutes. Then, remove the foil and sprinkle grated Parmesan cheese (if using) on top of each pepper.
- Return the peppers to the oven and bake uncovered for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and slightly golden.
- Once cooked, remove the peppers from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 218Total Fat: 5ggCarbohydrates: 35ggFiber: 7ggProtein: 9gg
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