Description
Quinoa and black bean stuffed bell peppers are a colorful and nutritious dish that combines protein-rich quinoa and fiber-packed black beans, making it a healthy meal option.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) black beans
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers, slice the tops off, and remove the seeds and membranes.
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Spoon the quinoa and black bean mixture into each prepared bell pepper, packing it tightly.
- Place the stuffed peppers upright in a baking dish, cover with aluminum foil, and bake for about 25 minutes. Remove the foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Notes
- Choose firm, blemish-free bell peppers for the best results.
- Feel free to customize the filling with your favorite spices and toppings.
- For a vegan option, skip the cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: quinoa, black beans, stuffed peppers, healthy recipe, vegetarian