Description
A vibrant and nutritious dish that combines quinoa, black beans, and a range of spices, all stuffed into colorful bell peppers.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (like cheddar or mozzarella)
- 2 tablespoons olive oil
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the quinoa according to the package instructions, using vegetable broth for added flavor.
- Add olive oil to a large skillet over medium heat, and then incorporate the corn, black beans, cumin, chili powder, salt, and pepper. Stir well and cook for about 5 minutes.
- Combine the cooked quinoa with the bean mixture. Stir in chopped cilantro if using.
- Prepare the bell peppers by cutting off their tops and removing the seeds.
- Stuff each pepper with the quinoa and black bean mixture, packing it down as needed.
- Place the stuffed peppers upright in a baking dish and sprinkle cheese over the top.
- Add a little water to the bottom of the dish to help steam the peppers while baking.
- Cover the dish with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and peppers are tender.
Notes
These stuffed peppers can be stored in an airtight container for up to 4 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg