Description
Nutritious stuffed bell peppers filled with quinoa, black beans, and fresh veggies, perfect for a wholesome meal.
Ingredients
Scale
- 4 bell peppers
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the mixture into the bell peppers and place them upright in a baking dish.
- If using, sprinkle cheese on top of the stuffed peppers.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with fresh cilantro or parsley before serving.
Notes
Can be customized with different grains, spices, or vegetables. Storing leftovers in the refrigerator for up to three days is recommended.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, healthy recipe, vegetarian meal, quinoa, black beans