Oh My Veggies · by Nicole★ 5.0 (1)
Veggie Quinoa Stuffed Peppers
NUTRITION · PER SERVING90M COOK
CAL 7%·PRO 10%
CARBS 22G62% OF CAL
4G FIBER13G OTHER5G TOTAL SUGAR
FAT 4G27% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers filled with a zesty quinoa and vegetable mixture, topped with tomato sauce. This vegetarian dinner is nutritious and comes together quickly for busy weeknights.
mainamericanbowlbeans⚙️ food processor🥧 baking dish🥄 saucepan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 bell peppers
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- 1/2 yellow onion (chopped)
- 1 cup mushrooms (chopped, any variety)
- 2 cloves garlic (minced)
- 2 tbsp taco seasoning
- 1/2 cup canned tomato sauce (or crushed tomatoes)
- 1 cup corn kernels (fresh or frozen)
- olive oil
- cooking spray
- salt and pepper (to taste)
- 1 cup cilantro leaves (fresh)
- 1/2 cup plain dairy free yogurt (such as coconut yogurt)
- 1 jalapeno (seeds removed)
At a glance
PER SERVING · TIME 90M
CAL 7%·PRO 10%
CARBS 22G62% OF CAL
4G FIBER13G OTHER5G TOTAL SUGAR
FAT 4G27% OF CAL
1G SAT4G 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
- 45m
- Cook
- 45m
- Sodium
- 550mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 477mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.