Easy Quinoa Stuffed Bell Peppers
Easy and delicious Quinoa stuffed bell peppers. Perfect for a nutritious weeknight meal.
Servings: 6
Ingredients
- 6 medium bell peppers
- cooking spray
- 1 tbsp vegetable oil
- 1/2 lb ground meat ( I used meatloaf meat - a mix of ground pork and beef)
- 1 small onion , chopped
- 1 medium carrot , chopped
- 1 cup Hunt's canned diced tomatoes
- 1 cup corn - canned or frozen (thawed)
- 2 cups quinoa cooked in broth
- salt and pepper to taste
- 1 tbsp fresh chopped parsley + more for garnishing
- shredded cheese of your choice for garnishing
Instructions
- Preheat oven to 350F.
- Wash peppers, cut the tops and remove cores. Arrange on a baking dish. Season with salt and pepper.
- Heat 1 tbsp oil in a medium skillet over medium heat and cook ground meat for 3-4 minutes, until no longer pink. Add onion and cook for another 2-3 minutes, stirring frequently. Add carrot and tomatoes. Cook for 5-7 minutes, until vegetables are no longer pink and liquid from the tomatoes has evaporated. Stir in quinoa and corn. Add parsley. Season with salt and pepper to taste.
- Using a spoon mixture into the cavities of the peppers. Cover with foil and place in the oven. Cook for 30-35 minutes, until peppers are soft. Sprinkle with cheese and fresh chopped parsley.
Notes
TIP: You can boil peppers for 2-3 minutes, before you stuff them, to ensure that they are tender and can be peeled easily.
Nutrition
Calories: 403kcal | Carbohydrates: 53g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 98mg | Potassium: 862mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5540IU | Vitamin C: 159.1mg | Calcium: 62mg | Iron: 4.4mg