Vegetable and Cheese Stuffed Bell Peppers with Rice and Quinoa

These Vegetable and Cheese Stuffed Bell Peppers are a delightful blend of vibrant vegetables, hearty rice, and protein-packed quinoa, all enveloped in a sweet bell pepper. Perfect for a cozy dinner, this dish is both nutritious and satisfying.

Ingredients

• 2 large bell peppers (any color)
• 1 cup cooked rice
• 1/2 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced zucchini
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup diced onion
• 1/4 cup corn (fresh or frozen)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (for topping)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent, about 3-4 minutes.
4. Add the diced zucchini, tomatoes, and corn to the skillet and cook for another 5 minutes until softened.
5. In a large bowl, combine the cooked rice, cooked quinoa, sautéed vegetables, mozzarella cheese, Italian seasoning, salt, and pepper. Mix well.
6. Stuff each bell pepper with the vegetable and cheese mixture, pressing down gently to pack it in.
7. Place the stuffed peppers upright in a baking dish. Sprinkle grated Parmesan cheese on top of each pepper.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 20 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber due to quinoa and vegetables, promoting digestive health.

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