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Quinoa and vegetable stuffed bell peppers recipe

Updated on Leave a Comment on Quinoa and vegetable stuffed bell peppers recipe3 min read

Looking for a tasty recipe that’s super healthy, full of protein, and boosts your energy while curbing appetite?

Then try this quinoa and vegetable stuffed bell pepper recipe!

Bell peppers are great for holding a variety of delicious fillings. Which in this case is a mix of quinoa, beans, and cheese. 

Quinoa stuffed bell peppers

Packed with Protein from Quinoa and Beans

These vegan stuffed peppers bring plenty of nutrition to the table. 

Quinoa offers a variety of essential amino acids,while the beans also add a great dose of bean protein. As a result, this dish is ideal for those seeking high protein vegetarian recipes.

And don’t forget the tomatoes, onions, garlic, and corn in this recipe. They add even more vitamins and minerals, making this recipe a great source of nutrients for anyone looking to maintain a healthy diet.

Quinoa and vegetable stuffed bell peppers recipe

Ingredients

  • 6 bell peppers (any color)
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

  1. Cook the quinoa following the package instructions but use vegetable broth.
  2. Preheat your oven to 375°F (190°C).
  3. Halve the bell peppers, remove seeds and membrane.
  4. Sauté the onion and garlic in olive oil until soft in a big skillet.
  5. Then, stir in diced tomatoes, black beans, corn, and quinoa. Add cumin, paprika, salt, and pepper.
  6. Spoon your mix into the prepared bell pepper halves.
  7. Add shredded cheese to the top.
  8. Put the stuffed peppers in a baking dish and bake for 25-30 minutes. They should be soft and the cheese melted when done.

Cooking Tips and Variations

  • Use a mix of colored bell peppers for a beautiful dish. 
  • If you’re out of quinoa, you can use cauliflower rice or other grains. 
  • Feel free to mix in different beans, cheese, or vegetables like mushrooms or spinach. 
  • If you want a vegan meal, skip the cheese or go for a vegan cheese.

Make-Ahead and Storage Options

This quinoa stuffed bell peppers recipe provides big benefits for busy folks. For those into meal prep, you can keep it in the fridge for up to five days.

Another great option is to freeze the peppers after baking them. They can stay frozen for up to three months. This way, you always have a healthy meal you can heat up. 

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p class=”ed-focus” data-fo=”156″>Got some leftovers? No worries. You can keep them fresh in the fridge for three to four days. Which is another reasonw why this recipe is super flexible, and super practical.

Roasted sweet potato and kale salad with tahini dressing recipe
Healthy Recipes Healthy Recipes for Diabetics

Roasted sweet potato and kale salad with tahini dressing

Updated on Leave a Comment on Roasted sweet potato and kale salad with tahini dressing3 min read

Kale and sweet potatoes are the stars in this salad. They’re excellent for gut health and keeping blood sugar in check. Kale is full of iron and antioxidants, helping your digestive and immune systems. It’s also packed with fiber, making it great for your gut.

While sweet offer complex carbs, keeping your blood sugar steady. This makes them perfect for those watching their blood sugar. Plus, they’re loaded with vitamins A and C, adding more health benefits.

Chickpeas, which are filled with plant protein and good fats, are also included. They help keep your energy up and your blood sugar stable. 

Here’s a summary of the kale and sweet potato salad’s health highlights with tahini dressing:

Nutritional Component Health Benefit
Kale (high iron content) Boosts digestive health and provides antioxidants.
Sweet Potatoes Complex carbs for stable blood sugar levels.
Chickpeas Source of plant protein and healthy fats for energy release.
Tahini dressing Provides healthy fats, calcium, magnesium, and iron.
Miso Great for gut health without raising blood pressure.

Ingredients Needed for Roasted Sweet Potato and Kale Salad with Tahini Dressing

This recipe makes enough for 3 to 4 servings.

To make a tasty roasted sweet potato and kale salad, here’s what you need:

Ingredient Quantity
Sweet Potatoes 2 medium-sized, peeled and diced
Chickpeas 1 can, drained
Kale 1 bunch, chopped
Red Onion 1, for homemade pickles
Pistachios 1/2 cup, chopped
Balsamic Vinegar 3 tablespoons
Tahini 3 tablespoons
Water 2 to 3 tablespoons
Lemon Juice Juice of one lemon
Za’atar 1 teaspoon

Step-by-Step Preparation of Roasted Sweet Potato and Kale Salad

  1. Slice a small red onion thinly and put it in a jar. 
  2. Mix 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt in a pot and bring to a boil. 
  3. Pour this over the onions, let it cool, and then put it in the fridge.
  4. Set your oven to 425°F.
  5. Slice 1.5 pounds of sweet potatoes thinly with a mandolin or knife. Place them on a baking sheet. Also, add drained chickpeas on the sheet. 
  6. Drizzle with olive oil, sprinkle with salt and pepper. 
  7. Roast for 30 minutes until they are soft.
  8. For the dressing, mix 1/2 cup water, 1/4 cup tahini, 2 tablespoons lime juice, 1-2 teaspoons maple syrup, and 1 chipotle in adobo sauce in a bowl. 
  9. Add more water if needed until it’s the thickness you like. You can make this dressing a few days ahead and keep it in the fridge.
  10. Take a big bowl and add kale. 
  11. Massage the kale for about 20 to 30 seconds to soften it. Then, mix in the sweet potatoes, chickpeas, diced avocado, fresh cilantro, and roasted pepitas. 
  12. Add the pickled onions. 
  13. Drizzle with the Chipotle Tahini Dressing.

 

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