These vibrant quinoa-stuffed bell peppers are a delightful and nutritious dish. Filled with a savory mixture of quinoa, veggies, and topped with melted cheese, they make for a perfect main course that is both satisfying and visually appealing.
Ingredients
4 pieces red bell peppers
2 tablespoons olive oil
1 medium onion
2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped tomatoes
1 cup chicken broth
1 cup quinoa
1 medium grated carrot
1 cup black beans
2 cups fresh spinach
1 cup Mexican cheese blend
Method
Preheat your oven to 375°F (190°C) and prepare a greased 9x13-inch baking dish, placing halved bell peppers inside.
Roast the peppers in the oven for about 30 minutes until they are tender and slightly caramelized.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until it is translucent, approximately 5 to 10 minutes. Then, mix in minced garlic, cumin, salt, and black pepper, cooking for another minute until fragrant.
Stir in chopped tomatoes, chicken broth, quinoa, and shredded carrot. Let it simmer until the quinoa is fully cooked, which takes around 12 minutes. Add black beans and fresh spinach, and incorporate any extra tomato juice if the mixture appears too dry.
Gently stuff the roasted bell peppers with the quinoa mixture, topping each with a generous layer of Mexican cheese blend.
Return the stuffed peppers to the oven and bake for an additional 15 minutes, until the cheese is melted and bubbly.
