Dairy-free Stuffed Bell Peppers
These Dairy-Free Stuffed Bell Peppers are a delicious and healthy option for a weeknight dinner. Packed with flavorful ingredients, they are sure to be a hit with the whole family.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup dairy-free cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Cook the quinoa according to package instructions.
- In a large skillet, sauté the onion and garlic until softened.
- Add the black beans, corn, cumin, chili powder, salt, and pepper to the skillet and cook for 5 minutes.
- Stir in the cooked quinoa and cilantro, then remove from heat.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Sprinkle the dairy-free cheese on top of each stuffed pepper.
- Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serve the stuffed bell peppers with a side of mixed greens or a fresh salad for a complete meal.
Tips & tricks
For a spicier kick, add a dash of hot sauce to the quinoa mixture before stuffing the peppers.
Cost
$10