Peruvian

Peruvian Quinoa Stuffed Bell Peppers

50minMediumVeggieGluten-free

Flavorful peppers stuffed with a nutrient-dense mixture of quinoa, cheese, and vegetables, inspired by Andean ingredients.

Ingredients

Vegetables & Fruits

  • 4bell peppers (large)

Dairy & Eggs

  • 100gfeta cheese

Pasta, Rice & Co

  • 200gquinoa

Extras

  • 150gcorn (canned)
  • 200gblack beans (canned)
  • 400mlvegetable broth

Instructions

  1. 1

    Preheat oven to 200°C.

  2. 2

    Cut the tops off bell peppers and remove seeds.

  3. 3

    Cook quinoa in vegetable broth for 15 minutes.

  4. 4

    Mix the cooked quinoa with corn, black beans, and crumbled feta cheese.

  5. 5

    Stuff the mixture into the bell peppers and place them in a baking dish.

  6. 6

    Bake for 25 minutes until the peppers are tender.

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