Stuffed green pepper recipe with bean sprouts instead of rice
Last Updated on
This dish is on my top 5 list of vegetarian meals. I love the rice and beans inside the peppers, and the cheese on top. This is a great stuffed green pepper recipe with bean sprouts instead of rice.
Ingredients:
-1 tablespoon olive oil
-1 onion, diced
-1 green bell pepper, diced
-3 cloves garlic, minced
-1 (15-ounce) can black beans, drained and rinsed
-1 cup uncooked quinoa
-1 (14.5-ounce) can diced tomatoes, undrained
-1 teaspoon chili powder
-1 teaspoon cumin
-1 teaspoon salt
-1/2 teaspoon black pepper
-1 (4-ounce can diced green chilies, undrained)
-1 cup shredded cheddar cheese
-1/2 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, garlic, black beans, quinoa, diced tomatoes with their juice, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook until the vegetables are tender and the quinoa is cooked through, about 15 minutes.
3. Stir in green chilies and cheddar cheese. Spoon into a 9×13 inch baking dish. Bake for 10 minutes, or until the cheese is melted. Sprinkle with cilantro before serving.
This dish is great as is, or you could serve it with a side of sour cream or salsa
