Quinoa-stuffed Bell Peppers

Quinoa-Stuffed Bell Peppers is a traditional Bolivian dish that combines the nutty flavor of quinoa with the sweetness of bell peppers, creating a delicious and nutritious meal.

Quinoa-stuffed Bell Peppers

Ingredients

  • 4 large bell peppers
  • 1 cup quinoa
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese

Instructions

  1. Rinse the quinoa under cold water and drain.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, sauté the onion and garlic until softened.
  4. Add the quinoa, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Preheat the oven to 350°F (175°C).
  6. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Sprinkle the shredded cheese on top.
  7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Quinoa-Stuffed Bell Peppers with a side salad or steamed vegetables for a complete meal.

Tips & tricks

For a vegan version, omit the cheese or use a dairy-free alternative.

Cost

$10