Description
A delicious and nutritious dish featuring bell peppers stuffed with a savory mixture of quinoa and black beans.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes.
- Stuff the bell peppers with the quinoa mixture.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and sprinkle cheese on top (if using).
- Bake for an additional 10 minutes until cheese is melted and peppers are tender.
Notes
- Feel free to add other vegetables to the stuffing mixture.
- For a spicier version, add jalapeños or hot sauce.
- These can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Stuffed Bell Peppers, Quinoa, Black Beans, Vegetarian Recipe