Wheat-free Quinoa Stuffed Bell Peppers

These Wheat-Free Quinoa Stuffed Bell Peppers are a delicious and nutritious option for a gluten-free meal. Packed with protein and fiber, this recipe is perfect for a healthy and satisfying dinner.

Gluten Free Vegan Main Course Miscellaneous Quinoa Bell Peppers
Wheat-free Quinoa Stuffed Bell Peppers

Ingredients

  • 4 large bell peppers
  • 1 cup quinoa
  • 1 ½ cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded vegan cheese (optional)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers, remove the seeds and membranes, and place them in a baking dish.
  3. Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
  4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
  5. Spoon the quinoa mixture into the bell peppers, packing it down and mounding it on top. If using, sprinkle the shredded vegan cheese on top of each stuffed pepper.
  6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
  7. Remove the foil and bake for an additional 5-10 minutes to melt the cheese and lightly brown the tops.
  8. Remove from the oven and let cool for a few minutes before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
250
Protein
12g
Carbohydrates
35g
Fat
7g

Supplies

Baking dish Foil

Tools

Knife Cutting board Saucepan Large bowl

Serving suggestions

Serve the Wheat-Free Quinoa Stuffed Bell Peppers with a side of fresh salad or steamed vegetables for a complete and satisfying meal.

Tips & tricks

For a spicier kick, add a dash of hot sauce or a sprinkle of red pepper flakes to the quinoa mixture before stuffing the bell peppers.

Cost

$15