Fat Burning
Vegetarian Stuffed Peppers With Quinoa, Corn, Red Kidney Beans and Feta
Are you looking for a fast lunch idea that is healthy, low-calorie and still delicious? I’ve got these stuffed peppers for you! An amazing vegetarian option for lunch, dinner, or your ultimate starter dish to impress your guests.
Not only do these vegetarian stuffed peppers look presentable, but they taste amazing too!
I made them with quinoa, corn, red kidney beans, some onion and garlic because that’s all the veggies I had in my kitchen. However, this recipe is creative so feel free to experiment and add all the veggies you want or have in your kitchen. The recipe is very simple and lets you to explore your creativity.
My secret ingredient for this recipe was Feta cheese that gave these stuffed peppers some Mediterranean flavor and took me straight to Greece. If you decide to follow my recipe, I strongly advice you to add Feta cheese to your recipe too.
How to make these vegetarian stuffed peppers?
Boil your quinoa and set aside to rest. In a frying pan, add the onion garlic and all spices. Fry for a couple of minutes or until the onion is fragrant but not brown. Add the corn, and red kidney beans. Cook for several minutes, add the tomato puree, and cook for another couple of minutes.
There you have it! Ready for stuffing. Stuff your peppers all the way to the top, add your feta cheese, and bake for around 30 minutes. YUM! 🙂
Vegetarian Stuffed Peppers With Quinoa, Corn, Red Kidney Beans and Feta
Ingredients
- 6 fresh bell peppers
- 2 cups uncooked quinoa
- 1 cup canned red kidney beans
- 1 cup canned or frozen corn
- 1 onion finely chopped
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 1/2 tsp sea salt
- 2/3 cup Feta cheese crumbled
- 1 cup tomato puree
Instructions
- Boil your quinoa according to package directions. I added one cup of quinoa and 3 cups of water, and I got about 3 cups of cooked quinoa. Set aside to cool.
- Preheat oven to 400 degrees F. Prepare a baking sheet (make sure it's small to hold 6 stuffed peppers standing up) and spray with non-stick cooking spray, or olive oil.
- Cut the tops of the peppers. Remove the seeds from inside the peppers and stand them up in baking dish. Set aside.
- Heat some olive oil in a non-stick frying pan and add the onion and all spices. Cook for a couple minutes or until the onion is fragrant but not brown.
- Add the canned red kidney beans, and the corn. Stir and cook for another 2 minutes. Then, add the cooked quinoa and cook for a few minutes.
- In the end add your tomato puree and stir well. Cook for 3-4 minutes. Remove from heat.
- Stuff your peppers with the quinoa mixture up to the top. Sprinkle some feta cheese on top.
- Bake them with a baking aluminium foil on top for about 25 minutes. Remove the foil and cook for another 5-10 minutes or until the Feta is cooked and lightly brown.
- Serve hot and enjoy!
I challenge you to try these amazing stuffed peppers! I’d love to hear your thoughts!
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