Description
A healthy and flavorful dish featuring bell peppers stuffed with a mixture of quinoa, black beans, and spices.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 cup shredded cheese (optional)
- 1 tbsp olive oil
- 1/2 cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off bell peppers and remove seeds.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Add quinoa, black beans, cumin, chili powder, and salt. Stir well.
- Pour in vegetable broth and cook for 2 minutes.
- Fill each bell pepper with the quinoa mixture.
- Place peppers in a baking dish and cover with foil.
- Bake for 30 minutes. Remove foil, add cheese if using, and bake for 5 more minutes.
- Serve warm.
Notes
- Use different colored bell peppers for a colorful presentation.
- Substitute quinoa with rice if preferred.
- Add diced tomatoes or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Keywords: stuffed bell peppers, quinoa, black beans, vegetarian, healthy