Stuffed Mini Peppers with Quinoa
Stuffed Mini Peppers with Quinoa offer a tasty and visually appealing dish that combines the sweetness of mini sweet peppers with a savory quinoa and black bean filling. The addition of corn, diced tomatoes, and shredded cheese adds layers of flavor and texture to the dish. These stuffed peppers can serve as an appetizer, a side dish, or even a light and wholesome main course.
INGREDIENTS
- 12-15 mini sweet peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup cooked black beans (or any beans of your choice), drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheese (such as cheddar, mozzarella, or feta)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Olive oil for drizzling
INSTRUCTIONS
Stuffed Mini Peppers:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the cooked quinoa, cooked black beans, corn kernels, finely chopped red onion, diced tomatoes, shredded cheese, chopped fresh cilantro or parsley, ground cumin, chili powder, salt, and pepper. Mix well to combine.
Fill each halved mini sweet pepper with the quinoa and bean mixture.
Arrange the stuffed mini peppers on the prepared baking sheet.
Drizzle a little olive oil over the stuffed peppers.
Bake in the preheated oven for about 15-20 minutes, or until the peppers are tender and the filling is heated through.
Serve:
Serve the Stuffed Mini Peppers with Quinoa as a delightful appetizer or a light meal.
Enjoy these stuffed peppers as a colorful and flavorful finger food.
TIPS
Customize the filling by adding diced cooked chicken, ground turkey, or roasted vegetables.
Top the stuffed peppers with a dollop of Greek yogurt or sour cream before serving.
Experiment with different cheese options to suit your taste preferences.
NUTRITION VALUE
- Calories: Approximately 150-200 kcal (for 3-4 stuffed pepper halves)
- Protein: About 7-9g
- Carbohydrates: Around 20-25g
- Fat: Approximately 5-7g
