Description
Delicious stuffed bell peppers filled with quinoa, black beans, and spices, baked to perfection.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Combine quinoa and vegetable broth in a saucepan; bring to a boil, then reduce to a simmer and cover for 15 minutes.
- Mix cooked quinoa, black beans, corn, cumin, chili powder, diced tomatoes, salt, and pepper in a large bowl.
- Stuff the bell peppers with the quinoa mixture and arrange them in a baking dish.
- Sprinkle shredded cheese on top of each pepper if using.
- Cover with foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes, or until the peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
Best eaten fresh the same day. If needed, reheat in the oven at 350°F with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg