Description
Stuffed bell peppers filled with a flavorful vegetarian mixture.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish.
- If using, sprinkle cheese on top of each pepper.
- Bake for 30-35 minutes, until the peppers are tender.
- Let cool for a few minutes before serving.
Notes
- Feel free to add other vegetables.
- Use brown rice or couscous instead of quinoa.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 15mg
Keywords: stuffed bell peppers vegetarian