Description
Delight in vibrant stuffed bell peppers filled with savory quinoa, black beans, and spices—perfect for a healthy family dinner!
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup cooked quinoa
- 1 can (15 oz) diced tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent (about 3-4 minutes).
- In a large bowl, mix cooked quinoa, diced tomatoes (with juice), black beans, chili powder, cumin, salt, and half of the cheese.
- Stuff each pepper generously with the filling and place them upright in a baking dish.
- Cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake uncovered for an additional 10-15 minutes until bubbly.
Notes
- Swap quinoa for rice or add lentils for extra protein.
- Roast bell peppers before stuffing for enhanced sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg