Description
A colorful and nutritious dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa (or rice)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnishing (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium pot, combine quinoa (or rice) with vegetable broth and bring it to a boil. Reduce heat and let it simmer until fully cooked, about 15 minutes.
- Wash the bell peppers, slice off the tops, and remove seeds.
- In a bowl, mix cooked quinoa (or rice), black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes.
- Stuff the mixture into each bell pepper and optionally sprinkle shredded cheese on top.
- Place the peppers upright in a baking dish with a bit of water, cover with foil, and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes.
- Let cool and garnish with cilantro before serving.
Notes
Stuffed bell peppers can be made ahead for meal prep and stored in the refrigerator or freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg