Description
A healthy and filling weeknight dinner that combines quinoa, beans, and cheese in tender bell peppers.
Ingredients
Scale
- 1/2 cup uncooked quinoa, rinsed
- 3/4 cup water
- Cooking spray or olive oil
- 4 medium bell peppers, halved and cored
- 2 garlic cloves, minced
- 1 can (15 ounce) fire roasted diced tomatoes, drained
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Place quinoa and water in a skillet over high heat, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Arrange the pepper halves snugly in the baking dish, cut side up.
- Add minced garlic to the skillet with quinoa, stirring for 30-45 seconds until fragrant.
- Add fire roasted tomatoes, black beans, and corn to the quinoa; season with cumin, onion powder, paprika, salt, and pepper, and cook for 5 minutes, stirring frequently.
- Spoon the filling evenly into the halved peppers, pressing gently to compact.
- Sprinkle shredded mozzarella on top of each pepper.
- Bake uncovered until peppers are tender and cheese is melted, about 30 to 35 minutes.
- Let rest for 5 minutes before serving.
Notes
Serve with a green salad or crusty bread. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper half
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg