Name: 22 Delicious Kale Recipes Our Editors Recommend 2
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers, any color; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 small onion, diced; 2 cloves garlic, minced; 2 cups kale, chopped; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Instructions

Preheat the oven to 375°F (190°C) and grease a baking dish.
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish, cut side up.
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant, about 2-3 minutes.
Stir in the chopped kale and cook until wilted, about 5 minutes.
Add the cooked quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for another 5 minutes.
Spoon the quinoa and kale mixture into the bell peppers, pressing down gently to pack the filling.
If desired, sprinkle shredded cheese on top of each stuffed bell pepper.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to melt the cheese and brown the tops of the peppers.
Serve hot and enjoy your delicious Kale and Quinoa Stuffed Bell Peppers!

Ingredients

Instructions

Nutrition Facts

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