I do not know about you, but I LOVE bell peppers. As a kid I begged my dad to plant bell peppers in the garden so I could go pick them off the plant and eat them like apples. Even now as an adult I love to eat them with my husbands homemade hummus recipe. I use bell peppers in a lot of my cooking because they add so much color and I love the flavor when they are cooked into a meal such as my healthy baked fajitas. This quinoa stuffed bell peppers recipe is sure to be a hit. It does not take that much time to prepare and clean up is easy. The textures and flavors with the spices and herbs, along with the cheeses is impeccable.
A Healthy and Colorful Protein Packed Meal
This protein packed recipe is perfect for those watching their waste line, needing a nutritious, but power packed dinner with whole food ingredients. These are great as leftovers and taste better even the second day.
- 6 bell peppers, seeded and stems cut off.
- 3 cups cooked quinoa
- 1 cup corn kernels
- 1 14.5 oz can of diced tomatoes
- 1 cup spinach leaves (rinsed and dried)
- 1 medium sweet onion, chopped
- 4 garlic cloves, minced
- 1/4 cup feta cheese
- 1/4 cup fresh cilantro
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/4 tsp of salt
- Preheat over to 350 degrees F.
- Use a 9×13 baking dish sprayed with cooking oil
- In a large bowl, combine the quinoa, diced tomatoes, corn, spinach, onion, garlic, feta, cilantro and spices until thoroughly mixed.
- After the bell peppers have been wash, stems cut off and seeded take a spoon and fill each bell pepper cavity. Once bell pepper is filled place in your baking dish, and bake until the peppers are tender and the quinoa filling is hot.
- I would add the mozzarella cheese the last 20 minutes of cooking so that it does not get too brown.
- Takes about 35-40 minutes to cook.
What is one of your favorite ways to cook with bell peppers? Comment Below!
