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quinoa-and-vegetable-stuffed-peppers-recipe

Quinoa and Vegetable Stuffed Peppers

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 bell peppers tops cut off and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup zucchini chopped
  • 1 cup tomatoes chopped
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • ¼ cup fresh parsley chopped

Instructions 

  1. 1. Preheat oven to 375°F (190°C).
  2. 2. Cook quinoa in vegetable broth according to package instructions.
  3. 3. In a large bowl, mix cooked quinoa, onion, garlic, zucchini, tomatoes, corn, cumin, paprika, salt, and pepper.
  4. 4. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
  5. 5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
  6. 6. Garnish with fresh parsley before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 700mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1500IU | Vitamin C: 120mg | Calcium: 60mg | Iron: 3mg

Keywords

Gluten-Free, Vegetarian
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