Quinoa-Stuffed Peppers food - 30-Day Anti-Inflammatory Dinner Plan to Aid Weight Loss food

Chipotle chiles, black beans, and pepper Jack cheese enhance the taste of these quinoa-stuffed peppers. To save time, we steam the peppers and use quick-cooking quinoa. Tri-colored quinoa adds visual appeal, but any variety will do. Ideally, select peppers that can stand upright.

Prep Time: 25 mins

Additional Time: 20 mins

Total Time: 45 mins

Nutrition Profile:

Egg Free Gluten-Free High-Protein Nut-Free Soy-Free Vegetarian

Quinoa-Stuffed Peppers food - 30-Day Anti-Inflammatory Dinner Plan to Aid Weight Loss food


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

1 tablespoon of adobo sauce (extracted from a can)

2 cups of cooked tri-color quinoa

1 can (14.5 ounces) of no-salt-added diced tomatoes

1 can (14.5 ounces) no-salt-added diced tomatoes

1 cup of frozen corn

¼ teaspoon of salt and 1 ½ cups of shredded pepper Jack cheese are needed.


Step 1 :

Preheat your oven to 375 degrees Fahrenheit. Trim the stem end of each bell pepper and chop the pepper tops to yield 1 cup. Remove the seeds and membranes from the peppers. in a large saucepan with a steamer basket, bring about 1 inch of water to a boil. Add the peppers, cover, and steam for approximately 3 minutes, until they start to soften. Remove the peppers and set them aside.

Step 2 :

Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and the tops of the peppers. Stir occasionally and cook until the onion turns translucent, which should take around 5 minutes. Next, incorporate the minced garlic, ground cumin, chili powder, minced chipotle chiles, and adobo sauce. Stir constantly for approximately 1 minute until the aroma is released. Remove the skillet from heat and add the cooked quinoa, black beans, diced tomatoes, frozen corn, and salt. Mix the ingredients thoroughly until they are thoroughly combined.

Step 3 :

Take the prepared peppers and stand them upright in an 11-by-7-inch baking dish. If needed, trim the bottoms of the peppers to ensure they stay upright. Proceed by spooning approximately 1 cup of the quinoa mixture into each pepper, packing it tightly to fill them up.

Step 4 :

Bake the peppers in the preheated oven for about 10 minutes until warmed through. Remove the foil and sprinkle the shredded pepper Jack cheese evenly over the peppers. Bake uncovered for an additional 5 to 8 minutes until the cheese melts and slightly browns. Allow the peppers to rest for 5 minutes before serving.

Nutrition Facts (per serving):

Calories: 350

Total Carbohydrate: 44g

Dietary Fiber: 10g

Total Sugars: 10g

Protein: 16g

Total Fat: 13g

Saturated Fat: 6g

Cholesterol: 25mg

Vitamin A: 4623IU

Vitamin C: 168mg

Folate: 95mcg

Sodium: 357mg

Calcium: 279mg

Iron: 4mg

Magnesium: 101mg

Potassium: 639mg