Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Pepper Recipes Healthy Bell Pepper Recipes Quinoa-Stuffed Peppers 5.0 (3) 2 Reviews Chipotle chiles, black beans and pepper Jack cheese give a flavorful boost to these quinoa-stuffed peppers. We've sped things up by steaming the peppers and using quick-cooking quinoa. We like the look of tri-colored quinoa, but any quinoa you have on hand will work. If possible, choose peppers that will stand upright. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. EatingWell's Editorial Guidelines Updated on September 30, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 6 Yield: 6 peppers Nutrition Profile: Egg Free Gluten-Free High-Protein Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 6 medium red, orange and/or yellow bell peppers 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped (about 2 cups) 1 tablespoon minced garlic 1 teaspoon ground cumin ¾ teaspoon chili powder 2 teaspoons minced chipotle chiles plus 1 Tbsp. adobo sauce from can 2 cups cooked tri-color quinoa 1 (15 ounce) can no-salt-added black beans, rinsed 1 (14.5 ounce) can no-salt-added diced tomatoes 1 cup frozen corn ¼ teaspoon salt 1 ½ cups shredded pepper Jack cheese Directions Preheat oven to 375 degrees F. Cut off stem end of each bell pepper. Chop the pepper tops to yield 1 cup. Remove and discard seeds and membranes from peppers. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the peppers; cover and steam until starting to soften, about 3 minutes. Remove the peppers and set aside. Heat oil in a large skillet over medium heat. Add onion and the chopped pepper tops; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in garlic, cumin, chili powder, chipotles and adobo; cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and add quinoa, black beans, tomatoes, corn and salt; fold until well combined. Stand the peppers upright in an 11-by-7-inch baking dish. (Trim the bottoms, if necessary, to keep the peppers upright.) Spoon about 1 cup quinoa mixture into each pepper, packing it in tightly. Cover the stuffed peppers with foil. Bake the peppers until warmed through, about 10 minutes. Remove the foil and sprinkle the peppers evenly with cheese. Bake, uncovered, until the cheese melts and browns slightly, 5 to 8 minutes. Let rest for 5 minutes before serving. Rate it Print Nutrition Facts (per serving) 350 Calories 13g Fat 44g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 pepper Calories 350 % Daily Value * Total Carbohydrate 44g 16% Dietary Fiber 10g 34% Total Sugars 10g Protein 16g 31% Total Fat 13g 16% Saturated Fat 6g 28% Cholesterol 25mg 8% Vitamin A 4623IU 92% Vitamin C 168mg 186% Folate 95mcg 24% Sodium 357mg 16% Calcium 279mg 21% Iron 4mg 21% Magnesium 101mg 24% Potassium 639mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved