Nutty Quinoa and Spinach Stuffed Bell Peppers
20m PREP
40m COOK
4 SERVINGS
350 CAL/SERV
Overview
These vibrant bell peppers are stuffed with a delicious blend of nutty quinoa, fresh spinach, and savory spices, making for a wholesome and satisfying meal.
Macronutrients per serving
72
grams
Protein
12.0g 17%
Fat
15.0g 21%
Carbs
45.0g 63%
Rich in nutrients
Vitamin C
150% DV
Supports immune function
Iron
20% DV
Essential for blood production
Magnesium
25% DV
Supports muscle and nerve function
Fiber
32% DV
Aids in digestion
Vitamin A
30% DV
Essential for vision and immune function
Ingredients
Main Ingredients
- 4 bell peppers tops removed and seeded
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups fresh spinach chopped
- 1/2 cup chopped nuts toasted
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Place the quinoa and vegetable broth in a medium saucepan over high heat. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the broth is absorbed.
- 3 While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- 4 Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- 5 In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, toasted nuts, dried oregano, salt, and black pepper. Mix well.
- 6 Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
- 7 Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 8 Remove the foil, sprinkle grated Parmesan cheese over the tops of the peppers, and return to the oven for an additional 10 minutes, until the cheese is melted and golden.
- 9 Garnish the stuffed peppers with chopped fresh parsley before serving.