Buddha Bellies
Delight in the wholesome flavors of "Buddha Bellies," vibrant quinoa-stuffed bell peppers bursting with hearty vegetables and warm spices. Perfect as a healthy vegetarian main dish, these roasted peppers are filled with a nourishing mix of fluffy quinoa, sautéed zucchini, carrots, cherry tomatoes, and wilted spinach, elevated with aromatic cumin and smoked paprika. Topped with optional melted cheese for an extra touch of indulgence, these stuffed peppers bake to tender perfection in just under an hour. Serve them fresh out of the oven for a satisfying weeknight dinner or wow your guests at your next gathering. Packed with protein, fiber, and colorful ingredients, this dish is a flavorful blend of nutrition and comfort in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup zucchini, diced
- 1 cup carrots, shredded
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside. If needed, trim the bottoms slightly so the peppers stand upright.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, lower the heat to a simmer, cover, and cook for 15 minutes or until all the liquid is absorbed. Set cooked quinoa aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced zucchini, shredded carrots, and halved cherry tomatoes. Cook for 5-7 minutes until the vegetables soften.
Add the baby spinach to the skillet and toss until wilted, about 2 minutes.
Stir the cooked quinoa into the vegetable mixture. Season with cumin, smoked paprika, salt, and black pepper. Mix well and remove from heat.
Fill each hollowed bell pepper with the quinoa and vegetable mixture, pressing it down gently to pack it in.
Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).
Remove from the oven and let the peppers rest for 5 minutes before serving.
Serve warm as-is or with a side salad for a complete meal.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4908 mg | 213% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 59.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 832 mg | 64% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4672 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
