Table of Contents
Enjoy a delicious and nutritious meal with these shellfish-free stuffed bell peppers filled with quinoa and fresh vegetables. Perfect for those with shellfish allergies or anyone looking for a healthy dinner option.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- Salt and pepper to taste
- ½ cup shredded cheese (optional)
- Fresh cilantro for garnish
Preparation Steps
Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute. Add the diced tomatoes, corn, black beans, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Combine the cooked quinoa with the vegetable mixture. Mix well and adjust seasoning if needed. If using cheese, stir it into the mixture now.
Spoon the quinoa and vegetable filling into each hollowed-out bell pepper. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
Garnish with fresh cilantro before serving. Enjoy your healthy, shellfish-free stuffed bell peppers!