Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheese (optional)
- 2 tsp cumin
- 2 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a pot, combine quinoa with 2 cups water or broth. Bring to a boil, then reduce to low heat and cook for about 15 minutes until fluffy.
- Heat olive oil in a skillet over medium heat. Sauté diced onions and garlic for 3-5 minutes until fragrant. Add black beans and corn; cook until heated through.
- In a bowl, mix the cooked quinoa with sautéed vegetables, diced tomatoes, spices, and cheese if using.
- Stuff each bell pepper with the mixture and place them upright in a baking dish with some water at the bottom. Cover with foil and bake for 30-35 minutes until tender.
- Uncover during the last 10 minutes for crispy tops. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 250g)
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 20mg