Description
Delicious and colorful stuffed bell peppers packed with quinoa, black beans, and topped with cheese, perfect for a quick and healthy dinner.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 can black beans (rinsed and drained)
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, combine quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the filling mixture. If desired, top with shredded cheese.
- Place stuffed peppers upright in a baking dish and add a little water to the bottom of the dish.
- Cover with foil and bake for 25-30 minutes, until the peppers are tender.
- Remove foil and bake for an additional 10 minutes if you added cheese, until it’s melted and bubbly.
- Garnish with fresh herbs if desired and serve hot.
Notes
This recipe is flexible; feel free to add chicken or tofu for extra protein, or skip cheese for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 40 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, healthy dinner, vegetarian recipe, quick meal, meal prep