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Stuffed Peppers with Quinoa

Roasted red bell peppers stuffed with a savory quinoa, black bean, and spinach filling, topped with melted Mexican cheese blend.

Mexican gluten-free dinner baked moderate
Cook 65 min
Total 65 min
Servings 6
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Ingredients

  • 3
    red bell pepper , sliced lengthwise
  • 1 tablespoon
    olive oil
  • 1
    onion , finely chopped
  • 1 tablespoon
    garlic , minced
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    salt
  • 0.5 teaspoon
    black pepper , ground
  • 16 ounce
    diced tomatoes , drained, juice reserved
  • 1 cup
    chicken broth
  • 0.75 cup
    quinoa
  • 0.5
    carrot , grated
  • 14 ounce
    black beans , rinsed and drained
  • 6 ounce
    spinach , fresh, or more to taste
  • 0.5 cup
    mexican cheese blend , shredded

Instructions

10 steps
  1. 1

    Preheat oven to 375°F (190°C).

  2. 2

    Grease a 9x13-inch baking dish and arrange the sliced bell peppers in it.

  3. 3

    Roast peppers in the oven until tender.

    ⏱ 30 min
  4. 4

    Heat olive oil in a skillet over medium heat.

  5. 5

    Cook and stir onion in the skillet until softened.

    ⏱ 7 min
  6. 6

    Add garlic, cumin, salt, and black pepper to the onion; cook and stir until fragrant.

    ⏱ 1 min
  7. 7

    Mix in tomatoes, chicken broth, quinoa, and carrot; cook until quinoa is tender.

    ⏱ 12 min
  8. 8

    Stir black beans and spinach into the quinoa mixture, adding reserved tomato juice if the mixture is dry.

  9. 9

    Spoon the quinoa mixture into the roasted red peppers and top with Mexican cheese blend.

  10. 10

    Bake until the cheese is melted.

    ⏱ 15 min

Refine

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.