Quinoa Stuffed Peppers:

Name: Quinoa Stuffed Peppers:
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 6 medium bell peppers tops cut off and cores removed; 1 cup uncooked quinoa rinsed and drained; 2 cups vegetable broth; 1 Tbsp olive oil; 1 small onion chopped; 2 garlic cloves minced; 1 canned diced tomatoes (15 ounce); 1 can black beans (15 ounce); 1 cup frozen corn thawed; 1 tsp cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup freshly shredded cheese; chopped fresh coriander (optional)

Lubna’s Kitchen @lubnaskitchen

United Kingdom

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy.

#GoldenApron23 #Week_10 #Quinoa #bellPeppers #PlantBase #Vegetarian #GlutenFree #mainMeal #stuffedBellPeppers

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy.

#GoldenApron23 #Week_10 #Quinoa #bellPeppers #PlantBase #Vegetarian #GlutenFree #mainMeal #stuffedBellPeppers

Lubna’s Kitchen @lubnaskitchen

United Kingdom

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy.

#GoldenApron23 #Week_10 #Quinoa #bellPeppers #PlantBase #Vegetarian #GlutenFree #mainMeal #stuffedBellPeppers

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy.

#GoldenApron23 #Week_10 #Quinoa #bellPeppers #PlantBase #Vegetarian #GlutenFree #mainMeal #stuffedBellPeppers

Saved

Ingredients

60 minutes

6 servings

6medium bell peppers tops cut off and cores removed
1 cupuncooked quinoa rinsed and drained
2 cupsvegetable broth
1 Tbspolive oil
1small onion chopped
2garlic cloves minced
1canned diced tomatoes (15 ounce)
1 canblack beans (15 ounce)
1 cupfrozen corn thawed
1 tspcumin
1 tsppaprika
1/2 tspsalt
1/4 tspblack pepper
1 cupfreshly shredded cheese
chopped fresh coriander (optional)

Saved

Steps

60 minutes

1

Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
2

Preheat oven to 190°C / 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds.
Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
3

Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute.
4

Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
5

Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
6

Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add coriander at toppings and serve hot.