Quinoa Stuffed Peppers

Name: Quinoa Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 4 large bell peppers, tops cut off and seeded; 1 cup quinoa; 2 cups vegetable broth; 1 onion , chopped (optional for Jain); 2 cups diced veggies (e.g., zucchini, tomatoes); 2 tablespoons olive oil; 1 teaspoon cumin; - Salt and pepper to taste

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Servings4
Prep time20 min
Cook time35 min
Total time55 min

Diet tags

blue-zones dairy-free dash flexitarian gluten-free halal hmr intermittent-fasting jain kosher mediterranean plantstrong rastafarian-ital slimfast vegan vegetarian weight-watchers zone

Ingredients

4 large bell peppers, tops cut off and seeded
1 cup quinoa
2 cups vegetable broth
1 onion , chopped (optional for Jain)
2 cups diced veggies (e.g., zucchini, tomatoes)
2 tablespoons olive oil
1 teaspoon cumin
- Salt and pepper to taste

Directions

- Preheat oven to 375°F (190°C).
- In a saucepan, bring broth to a boil, add quinoa, reduce heat, and simmer for 12-15 minutes until fluffy.
- Heat 1 tablespoon olive oil in a skillet, sauté onion (if using) and diced veggies for 5 minutes, mix in quinoa, cumin, salt, and pepper.
- Stuff peppers with quinoa mixture, place in a baking dish, drizzle with remaining oil, and bake for 30-35 minutes until peppers are tender.
- Serve 1 stuffed pepper per portion warm.

Recipe notes

Quinoa Stuffed Peppers

Basic Information

Servings: 4
Serving Size: 1 stuffed pepper
Difficulty: 3
Budget: 3
Prep Time: 20
Cook Time: 35
Total Time: 55
Meal Type: Main Dish

Diet Types

Vegan
Vegetarian
Dairy-Free
Plantstrong
Gluten-Free
Mediterranean
DASH
Intermittent Fasting
Zone
Flexitarian
Blue Zones
Weight Watchers
SlimFast (as meal)
HMR (as meal)
Halal
Kosher
Jain (no onion option)
Rastafarian Ital

Equipment

- Baking dish
- Medium saucepan

Ingredients

4 large bell peppers, tops cut off and seeded
1 cup quinoa
2 cups vegetable broth
1 onion , chopped (optional for Jain)
2 cups diced veggies (e.g., zucchini, tomatoes)
2 tablespoons olive oil
1 teaspoon cumin
- Salt and pepper to taste

Directions

- Preheat oven to 375°F (190°C).
- In a saucepan, bring broth to a boil, add quinoa, reduce heat, and simmer for 12-15 minutes until fluffy.
- Heat 1 tablespoon olive oil in a skillet, sauté onion (if using) and diced veggies for 5 minutes, mix in quinoa, cumin, salt, and pepper.
- Stuff peppers with quinoa mixture, place in a baking dish, drizzle with remaining oil, and bake for 30-35 minutes until peppers are tender.
- Serve 1 stuffed pepper per portion warm.