Description
Delicious and healthy stuffed bell peppers filled with quinoa, black beans, and corn, perfect for a colorful main course or side dish.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse quinoa under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, cover, and simmer for about 15 minutes until the liquid is absorbed.
- While the quinoa cooks, slice the tops off the bell peppers and remove the seeds.
- In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
- If desired, sprinkle cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Garnish with cilantro before serving.
Notes
Choose bell peppers that stand upright for easier stuffing. Feel free to add other vegetables or spices to the filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, quinoa, vegetarian recipe, healthy meal, Mexican cuisine