Quinoa Stuffed Bell Peppers

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Quinoa Stuffed Bell Peppers are a delicious and hearty meatless main dish that doesn’t skimp on flavor.

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Filled with a bold, savory mix of quinoa, beans, and taco seasoning, topped with cheese, and baked until bubbly, they are ideal for busy weeknights or vegetarian meal-prep.

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To make, combine the quinoa and broth in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.

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Remove from the heat, keep the lid on, and allow the quinoa to sit for 5-10 minutes before fluffing with a fork.

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Wash and dry each bell pepper. Cut each in half lengthwise. Remove and discard the seeds and membranes.

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Drizzle each half with olive oil and rub it on all sides to coat. Season with salt and pepper. Place the peppers cut side up in the 9×13 pan and bake for 15-20 minutes to soften. Remove from the oven and set aside.

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Heat olive oil in a large frying pan over medium heat. Once hot, add the onion and jalapeno and saute until the onions begin to soften, ~2-4 minutes.

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Add garlic and cook until fragrant, about 30 seconds.

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Add in the cooked quinoa, diced tomatoes, black beans, garbanzo beans, corn, diced green chiles, taco seasoning, salt, and pepper.

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Cook for a few minutes until heated through.

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Spoon the filling into each prepared bell pepper cavity. Sprinkle with cheese on top.

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Bake, uncovered, for another 15 minutes, or until the peppers are tender, filling is heated through, and cheese is melted.

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Add any additional toppings, serve right away!

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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