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Gluten-Free Quinoa Stuffed Bell Peppers 🌶️ | Healthy & Flavorful!

Looking for a gluten-free recipe that’s both healthy and delicious? These Quinoa Stuffed Bell Peppers are the perfect choice! Packed with protein-rich quinoa, black beans, and fresh vegetables, they’re a satisfying meal that’s easy to make and naturally gluten-free. Let’s get cooking!

Cooking Method ,
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 30 mins Rest Time: 5 mins Total Time: 50 mins
Servings 1
Estimated Cost $  12
Calories 250 calories per serving (1 stuffed pepper)
Best Season Suitable throughout the year
Description

These quinoa stuffed bell peppers are a nutritious and flavorful meal that’s perfect for lunch or dinner. The combination of quinoa, black beans, and fresh vegetables makes them hearty and satisfying, while the melted cheese on top adds a delicious finishing touch. Plus, they’re naturally gluten-free!

Ingredients
    For the Stuffed Peppers:
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 cup quinoa, rinsed (185g)
  • 2 cups vegetable broth (480ml)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen) (150g)
  • 1 cup black beans, rinsed and drained (150g)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice) (120g)
    • For Garnish (Optional):
  • Fresh cilantro, chopped
  • Lime wedges
Instructions
    Cook the Quinoa:
  1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
    2. Prepare the Filling:
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
  3. Add the garlic, corn, black beans, cumin, smoked paprika, and chili powder. Cook for 5 minutes, stirring occasionally.
  4. Stir in the cooked quinoa and season with salt and pepper to taste.
    5. Stuff the Peppers:
  5. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish.
  6. Fill each pepper with the quinoa mixture, pressing down gently to pack it in.
    7. Bake the Peppers:
  7. Sprinkle the shredded cheese on top of each stuffed pepper.
  8. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
    9. Serve:
  9. Let the peppers cool for 5 minutes, then garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 3g15%
Cholesterol 10mg4%
Sodium 400mg17%
Potassium 500mg15%
Total Carbohydrate 35g12%
Dietary Fiber 7g29%
Sugars 5g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://shabskitchen.com/recipe/gluten-free-quinoa-stuffed-bell-peppers-%f0%9f%8c%b6%ef%b8%8f-healthy-flavorful/