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.
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
- Rinse the quinoa under cold water and drain.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, sauté the onion and garlic until softened.
- 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.
- Preheat the oven to 350°F (175°C).
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Sprinkle the shredded cheese on top.
- Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- 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