Quinoa stuffed bell peppers are a nutrient-packed & vegetarian-friendly recipe! Perfect for dinners and meal prep.
2 red/yellow/orange bell peppers
1 clove garlic
½ cup canned diced tomatoes
¼ red onion
2 tsp extra virgin olive oil
1 cup cooked quinoa
½ can black beans , rinsed and drained
¼ tsp salt 1 tsp cumin
¼ cup sharp cheddar cheese
1 cup baby spinach Instructions
Preheat the oven to 400℉ (200℃).
Crush the garlic, and finely dice the onion.
Cut the peppers in half. Remove the seeds and white membranes.
Spray a baking tray with of olive oil .
Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).
Shred the baby spinach and set aside.
Add the olive oil, onion and garlic to a large non-stick frying pan. Place the pan on the stove, and turn the stove to medium heat. Stir fry until the onion is soft and translucent.
Add the cooked quinoa, diced tomato, black beans, salt, and cumin to the pan.
Juice the lime over the pan.
Stir-fry the ingredients for a couple of minutes, then add the shredded spinach to the pan. Continue to cook until the spinach is wilted.
Return to the cooked peppers. Fill the peppers with the quinoa and black bean mixture.
Sprinkle a tablespoon of cheddar cheese over pepper half. Return the peppers to the baking tray, and cook for another 5 minutes until the cheese begins to bubble.
Remove the baking tray from the oven, and serve warm.
Cover baking dish with foil. Bake at 400 degrees for 30 minutes. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden brown