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Vegetarian quinoa stuffed peppers filled with quinoa, black beans, corn, fire-roasted diced tomatoes, and warming spices, topped with melted mozzarella cheese and baked until tender and bubbly. Each serving contains about 20 grams of protein.

Ingredients

Scale
  • ½ cup uncooked quinoa
  • ¾ cup water
  • Cooking spray (as needed)
  • 4 medium bell peppers, halved and cored
  • 2 garlic cloves, minced
  • 1 (15-ounce) can fire roasted diced tomatoes, drained well
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn, thawed and drained
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. Place quinoa and ¾ cup water in a large skillet over high heat and bring to a boil.
  2. Lower heat to low, cover, and simmer quinoa for 15 minutes.
  3. Remove skillet from heat, keep covered for 5 minutes, then fluff quinoa with a fork.
  4. Preheat oven to 375°F.
  5. Slice bell peppers in half and remove seeds and membranes.
  6. Lightly grease a 9×13-inch baking dish and arrange pepper halves cut-side up in the dish.
  7. Pour water around the peppers to just cover the bottom of the dish.
  8. Drain and rinse black beans; drain diced tomatoes well; thaw frozen corn and drain any excess.
  9. Turn skillet heat to medium and add minced garlic, fire-roasted diced tomatoes, drained black beans, and thawed corn.
  10. Season with cumin, onion powder, paprika, salt, and black pepper; stir and cook for about 5 minutes until heated through.
  11. Spoon quinoa mixture evenly into each pepper half, packing lightly.
  12. Sprinkle shredded mozzarella cheese over each stuffed pepper.
  13. Bake uncovered at 375°F until peppers are tender and cheese is melted and golden, about 30–35 minutes.

Notes

Drain beans, tomatoes, and corn well to prevent soggy filling., Leftovers can be stored in an airtight container in the fridge for 3–4 days., These stuffed peppers freeze well up to 3 months; thaw overnight before reheating., Reheat in a 350°F oven covered with foil for 20-30 minutes or in the microwave on medium-high for 1.5 to 3 minutes., Assemble peppers a day ahead and bake with extra time if baking from cold., Par-cook peppers uncovered for 10 minutes before filling if a softer texture is preferred., Taste and adjust salt and spices in filling before stuffing to ensure balanced flavor.

Nutrition

Find it online: https://theproteincook.com/quinoa-stuffed-peppers/