Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Veggie-Loaded Stuffed Bell Peppers
NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 35%
CARBS 27G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 25G58% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell pepper halves stuffed with a seasoned quinoa and vegetable filling including corn, zucchini, and topped with Monterey Jack cheese. A colorful, plant-based main.
mainamericanbowl🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large bell peppers, halved and cored, leaving the stems intact (if you wish)
- 2 tablespoons olive oil plus more for drizzling
- kosher salt
- 1/2 cup quinoa
- 1 onion, finely diced
- 1 hot chili, optional, finely minced
- 1 or 2 zucchini, small diced, to yield about 2 cups
- 2 ears corn, kernels removed
- 1 cup cherry tomatoes, quartered
- 6 scallions, finely sliced
- 1 bunch cilantro, finely chopped to yield about a cup
- 12 ounces Monterey Jack cheese, cubed
- basil or chives, chopped finely, for garnish, optional
- lemon for garnish, optional
At a glance
PER SERVING · TIME 50M
CAL 19%·PRO 35%
CARBS 27G28% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 25G58% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 648mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 442mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.