Stuffed Bell Peppers with Quinoa
Stuffed Bell Peppers with Quinoa
Ingredients
- 4 large bell peppers any color, tops cut and seeds removed
- 1 cup quinoa rinsed
- 2 cups low-sodium vegetable broth
- 1 onion diced
- 2 cloves garlic minced
- 1 zucchini diced
- 1 cup cherry tomatoes halved
- 1/2 cup corn kernels
- 1/4 cup pine nuts
- 3 tablespoons olive oil
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast or Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package directions.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and zucchini, cook for 3 minutes.
- Add cherry tomatoes and corn, cook for 2 minutes.
- Stir in cooked quinoa, pine nuts, herbs, salt, and pepper.
- Brush bell peppers with remaining olive oil and place in a baking dish.
- Fill peppers with quinoa mixture and top with nutritional yeast.
- Cover with foil and bake for 35-40 minutes until peppers are tender.
- Remove foil for last 10 minutes of cooking.
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