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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic, diced zucchini, shredded carrots, and halved cherry tomatoes. Cook for 5-7 minutes until the vegetables soften.

Step 6

Add the baby spinach to the skillet and toss until wilted, about 2 minutes.

Step 7

Stir the cooked quinoa into the vegetable mixture. Season with cumin, smoked paprika, salt, and black pepper. Mix well and remove from heat.

Step 8

Fill each hollowed bell pepper with the quinoa and vegetable mixture, pressing it down gently to pack it in.

Step 9

Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each stuffed pepper.

Step 10

Cover the baking dish with aluminum foil and bake in the oven for 25 minutes.

Step 11

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).

Step 12

Remove from the oven and let the peppers rest for 5 minutes before serving.

Step 13

Serve warm as-is or with a side salad for a complete meal.

Nutrition Facts

Serving size	2394 grams (2394.0g)

Amount per serving	% Daily Value*
Calories	1574

Total Fat 64.10g	82%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 2.70g
Cholesterol 60mg	20%
Sodium 4908mg	213%
Total Carbohydrate 199.60g	73%
Dietary Fiber 33.90g	121%
Total Sugars 59.20g
Protein 59.10g	118%

Vitamin D 12IU	60%
Calcium 832mg	64%
Iron 16mg	91%
Potassium 4672mg	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.

Source of Calories

Fat: 35.8%

Protein: 14.7%

Carbs: 49.5%