This meatless dish is perfect for summer—fresh and filling, yet still healthy and light.
Loaded with vegetables and protein, these stuffed peppers will quickly become regulars in your warm-weather menu rotation. We especially love how customizable this dish is. Mix and match ingredients to find your favorite combination—chopped onions, spinach, celery and pine nuts also work great.
The recipe below is made for an individual pepper, so multiply by however many being served for perfect portions. Tip: Make one or two extra servings of the stuffing to bring to work for lunch the next day…it doubles as a delicious quinoa salad!
Quinoa Stuffed Peppers
Serves 1, Prep time: 25 mins, Cook time: 40 mins
- 1 medium bell pepper
- 1/3 cup cooked quinoa
- 1/4 cup black beans
- 1/4 cup cooked corn
- 1/3 cup chopped tomatoes
- 1/3 cup grated zucchini
- 1 tablespoon minced basil
- 2 tablespoons grated Parmesan cheese, divided
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon minced garlic
1. Preheat oven to 375 degrees.
2. Cut the top off of the bell pepper, and carefully remove the seeds and ribs. If necessary, trim the bottom of the pepper so it stands up straight.
3. Combine the cooked quinoa (Editor’s note: For extra flavor, cook your quinoa in vegetable stock, rather than water.), black beans, corn, tomatoes, zucchini, basil, 1 tablespoon of the cheese, lemon juice, oil and garlic in a medium bowl. Season with salt and black pepper to taste.
4. Fold the ingredients together, and stuff the mixture into the pepper.
5. Fill a baking dish halfway with water, and place the bell pepper standing up in the dish.
6. Cover with foil and bake for 30 minutes. Top the pepper with the remaining cheese and bake uncovered until the cheese is melted, about 10 minutes.