Spicy Quinoa + Veggie Stuffed Peppers
These Spicy Quinoa + Veggie Stuffed Peppers are the perfect healthy meal on any given day. Filled with well-seasoned quinoa, onions, tomatoes, and kale, these stuffed peppers are gluten-free and vegan.
Servings: 6 servings
Calories: 137kcal
Ingredients
- 3-4 meduim Bell Peppers, any color
- 2 Tbsps extra virgin olive oil
- 2 cups cooked multi-colored quinoa (See Notes)
- 1 medium red onion, chopped
- 2 roma tomatoes, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon dried parsley
- 1 tablespoon red pepper flakes
- sea salt + black pepper, to taste
- 1 teaspoon Hot sauce, optional
Optional Toppings:
- Homemade Guacamole (See Notes)
- Your favorite condiment
Instructions
- Preheat oven to 425 degrees Fahrenheit and lightly grease a large baking dish with oil.
- Cut the peppers into halved down the middle and scoop out the sides and any white membrane, rinse, and pat dry. Coat each cut half with olive oil and place (cut side up) into the baking dish.
- In a medium skillet over high heat, add olive oil and add the onions and garlic cloves, sautéing them until they become translucent and fragrant, for about 3-4 minutes. Remove from heat and set aside.
- In a large bowl, add in the cooked quinoa and seasonings, stirring until well combined. Add the sautéed onions and garlic and stir to combine.
- Carefully spoon the quinoa-veggie mixture into centers of the bell peppers and bake for 15-20 minutes or until bell peppers are brown around the edges and are softened and cooked through.
- To serve, top the bell peppers with your favorite condiment or Guac, if desired.
- Bon Appetit!
Notes
- HOMEMADE GUACAMOLE: Ingredients: 2 medium Haas avocados, 1 tablespoon juice of a lemon, pinch of sea salt, ½ teaspoon black pepper, pinch of cayenne pepper. Directions: Peel avocados and place them in a medium bowl. Mash avocados until it becomes smooth and lump-free. Add lemon juice, seal salt, black pepper, garlic powder, and pinch of cayenne pepper. Stir all ingredients together and set aside until ready to use. Refrigerate if necessary.
- COOKED QUINOA: To see the recipe along with tips on how to cook quinoa, see my Savory Chickpea Quinoa Buddha Bowl recipe.
Nutrition
Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 54mg | Potassium: 249mg | Fiber: 3g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg