Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked quinoa (185 g)
- 1 can black beans, rinsed and drained (15 oz / 425 g)
- 1 cup corn (150 g)
- 1 cup diced tomatoes (240 g)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (100 g), optional
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off the bell peppers and remove seeds.
- In a large bowl, mix quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the mixture and place in a baking dish.
- Top with shredded cheese if desired.
- Bake for 20 minutes or until peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add your favorite vegetables to the filling.
- These can be prepared ahead of time and stored in the fridge before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 15 mg
Keywords: stuffed bell peppers, vegetarian stuffed peppers, easy dinner