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Quinoa, often dubbed as a superfood, has gained immense popularity in recent years due to its remarkable nutritional profile. This ancient grain, which originates from the Andean region of South America, is not just a fantastic source of protein; it's also gluten-free and packed with essential amino acids, making it a staple for health-conscious individuals and those following plant-based diets. Quinoa is rich in fiber, vitamins, and minerals, which contributes to its reputation as a staple in nutritious cooking. For anyone aiming to enhance their meals with wholesome ingredients, quinoa is an ideal choice.
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45+ Easy, Healthy Easter Recipe Ideas

Discover the deliciousness of quinoa-stuffed bell peppers with this easy recipe that merges nutrition and flavor in a stunning dish. Packed with protein, fiber, and vibrant vegetables, this meal is not only gluten-free and vegetarian but also customizable to fit any dietary needs. Perfect for family dinners or meal prep, these stuffed peppers will satisfy everyone's cravings. Dive into a healthier lifestyle with this wholesome recipe! #Quinoa #StuffedPeppers #HealthyEating #VegetarianRecipes #MealPrep #GlutenFreeCooking

Ingredients

4 bell peppers (any color)

1 cup cooked quinoa

1 cup black beans (rinsed and drained)

1 cup corn (fresh, canned, or frozen)

1 small red onion (diced)

2 cloves garlic (minced)

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

½ cup shredded cheese (optional)

Fresh cilantro for garnish

Instructions

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes, setting the tops aside.

      In a large skillet over medium heat, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.

        Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well to combine and heat through for about 5 minutes.

          Add the diced tomatoes to the skillet and stir everything together. Remove from heat.

            Spoon the quinoa mixture evenly into each bell pepper, packing it down lightly.

              If using, sprinkle the shredded cheese on top of the stuffed peppers.

                Place the stuffed peppers upright in a baking dish and cover with aluminum foil. Bake for 30 minutes.

                  Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the cheese is bubbly.

                    Garnish with fresh cilantro before serving.

                      Prep Time: 15 mins | Total Time: 45 mins | Servings: 4 |

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                          Feel free to ask for more unique recipes or specific themes related to Easter!