Description
Quinoa stuffed bell peppers with feta cheese.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup feta cheese, crumbled
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover for about 15 minutes.
- Meanwhile, cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix cooked quinoa, feta cheese, black beans, corn, cumin, paprika, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for another 10 minutes.
Notes
- Use any color of bell peppers.
- Adjust spices according to your taste.
- Can substitute feta with another cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Quinoa Stuffed Bell Peppers, Feta, Vegetarian Recipe