Description
Sweet Potato and Quinoa Stuffed Peppers are a vibrant and nutritious dish that combines the natural sweetness of roasted sweet potatoes with protein-packed quinoa. This wholesome meal is perfect for any occasion, offering a delightful balance of flavors and textures.
Ingredients
Scale
- 4 bell peppers (red, yellow, orange, or green)
- 1 large sweet potato
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of vegetable broth in a saucepan. Bring it to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
- While the quinoa cooks, peel and chop 1 large sweet potato into small cubes. Steam or boil them until tender, about 10-15 minutes. Drain and mash them in a bowl.
- In a large bowl, combine the cooked quinoa, mashed sweet potatoes, a cup of your choice of cheese, and spices. Stir until everything is well mixed.
- Generously fill each bell pepper with the quinoa and sweet potato mixture, pressing down gently to pack it in.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle additional cheese on top if desired, and bake for another 10-15 minutes until the peppers are tender and the cheese is bubbly.
- Let the stuffed peppers cool for a few minutes before serving. Enjoy them warm, and feel free to garnish with fresh herbs like cilantro or parsley!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 20 mg
Keywords: You can prepare the filling a day in advance and store it in the fridge. Feel free to add black beans, corn, or chopped spinach to the filling for extra nutrition and flavor.