Quinoa Stuffed Bell Peppers

Name: Quinoa Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 large bell peppers; 1/2 cup quinoa, uncooked; 1 cup vegetable broth; 1/2 cup black beans, canned, drained and rinsed; 1/2 cup corn kernels, canned or frozen; 1 tomato, diced; 1/4 cup walnuts, chopped; 1 small onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste

Easy-to-make quinoa stuffed bell peppers loaded with black beans, corn, tomatoes, and walnuts for added omega-3s.

Allergens:Tree nuts (walnuts)

Details

Author: CuisineSavvy
Cuisine: Mexican
Course: Main
Servings: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Diet: Vegan
Categories:#Vegan #Gluten-Free #Easy #Dinner

Nutritional Values

This recipe is rich in plant-based protein, fiber, and healthy fats from walnuts. It includes a variety of vegetables and whole grains, making it a nutritious and satisfying meal.

Nutrient	Amount	% Daily Value
Calories	350 kcal	--
Total Fat	14 g	18%
Saturated Fat	1.5 g	8%
Sodium	350 mg	15%
Dietary Fiber	8 g	29%
Total Sugars	6 g	--
Protein	12 g	24%

Instructions

Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove seeds. Place them in a baking dish.
In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
Add quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Stir in black beans, corn, diced tomatoes, walnuts, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes.
Spoon the quinoa mixture into the bell pepper halves.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.
Serve warm.

Quinoa Stuffed Bell Peppers

Easy-to-make quinoa stuffed bell peppers loaded with black beans, corn, tomatoes, and walnuts for added omega-3s.

Ingredients
[ ] 2 large bell peppers
[ ] 1/2 cup quinoa, uncooked
[ ] 1 cup vegetable broth
[ ] 1/2 cup black beans, canned, drained and rinsed
[ ] 1/2 cup corn kernels, canned or frozen
[ ] 1 tomato, diced
[ ] 1/4 cup walnuts, chopped
[ ] 1 small onion, chopped
[ ] 2 cloves garlic, minced
[ ] 1 tbsp olive oil
[ ] 1 tsp cumin
[ ] 1 tsp chili powder
[ ] Salt and pepper to taste

Instructions
[ ] 1. Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove seeds. Place them in a baking dish.
[ ] 2. In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until translucent.
[ ] 3. Add quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
[ ] 4. Stir in black beans, corn, diced tomatoes, walnuts, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes.
[ ] 5. Spoon the quinoa mixture into the bell pepper halves.
[ ] 6. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.
[ ] 7. Serve warm.

https://www.cuisinesavvy.com/recipe/quinoa-stuffed-bell-peppers

HealthScore: 90

This recipe scores highly due to its use of whole, plant-based ingredients that are rich in fiber, protein, and healthy fats, while being low in harmful components.