Vegetarian Stuffed Peppers
Recipe inspired by 'Homemade in the Kitchen'.
||Preheat the oven to 400°F. Place the bell pepper halves in a baking dish.
||In a saucepan, combine the vegetable stock and quinoa, and bring to a boil. Cook until a white spiral separates from the grain. Drain in a sieve over the sink.
||In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and quinoa, then cook for another 1-2 minutes.
||Slowly stir in the stewed tomatoes and bring to a boil.
||Once boiling, turn the heat down to simmer and partly cover with a lid. Cook undisturbed for 10-15 minutes or until the liquid has reduced. Taste and adjust for salt if needed.
||Remove from the heat. Stir in the black beans, cilantro and lime juice.
||Transfer the quinoa and vegetable mixture to the pepper halves and top with cheese. Bake for 30-40 minutes or until the peppers are tender.
There are 388 calories in 1 serving of Vegetarian Stuffed Peppers.
Calorie split: 33% fat, 53% carbs, 14% protein.
Amount Per Serving
% Daily Values*
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