Description
Quinoa stuffed bell peppers are a vibrant and nutritious dish that combines tender bell peppers with a savory filling of quinoa, black beans, corn, and zesty spices. Topped with melted cheese, this meal is as satisfying as it is colorful, making it perfect for any gathering or weeknight dinner. Packed with proteins and essential nutrients, these stuffed peppers will delight your taste buds while keeping your health in check.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 cup quinoa
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion (finely chopped)
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Rinse quinoa under cold water and cook in a medium saucepan with 2 cups of water; bring to boil then simmer for about 15 minutes until water is absorbed.
- In a skillet, heat olive oil over medium heat, sauté onion until translucent (about 5 minutes). Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper; stir to combine.
- Once cooked quinoa is fluffy, mix it into the skillet filling until well blended.
- Cut tops off bell peppers and remove seeds; stuff each pepper with the quinoa mixture.
- Place stuffed peppers upright in the baking dish; cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes to melt cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 stuffed bell pepper (about 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg