Stuffed Bell Peppers with Quinoa and Basil

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove seeds.
  3. Cook quinoa in vegetable broth according to package instructions.
  4. In a skillet, heat olive oil over medium heat. Sauté zucchini and tomato for 5 minutes.
  5. Mix cooked quinoa, black beans, basil, sautéed vegetables, salt, and pepper.
  6. Stuff peppers with the quinoa mixture and place in a baking dish.
  7. Bake for 30 minutes until peppers are tender.

Notes

For a cheesy twist, add shredded cheese on top before baking.

Dietary Tags

Recipe By:

Chef AI

Stuffed Bell Peppers with Quinoa and Basil

Ingredients

  • 4 large sweet peppers (purple, white, orange, or green)
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 bunch basil, chopped
  • 1 cup canned black beans, drained and rinsed
  • 1 large slicing tomato, diced
  • 1 zucchini, diced
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove seeds.
  3. Cook quinoa in vegetable broth according to package instructions.
  4. In a skillet, heat olive oil over medium heat. Sauté zucchini and tomato for 5 minutes.
  5. Mix cooked quinoa, black beans, basil, sautéed vegetables, salt, and pepper.
  6. Stuff peppers with the quinoa mixture and place in a baking dish.
  7. Bake for 30 minutes until peppers are tender.