Stuffed Bell Peppers
Colorful bell peppers filled with a hearty mixture of quinoa, black beans, corn, and melted cheese. These satisfying stuffed peppers are a complete vegetarian meal packed with protein and fiber.
Ingredients
For 4 servings
- 4 large peppers, tops cut off and seeded
- 100 gQuinoa(more recipes)dry
- drained and rinsed
- 100 gCorn(more recipes)
- 150 gTomato(more recipes)diced
- shredded
- diced
- minced
- chopped
Instructions
- 1
Preheat oven to 375°F (190°C). Cook quinoa according to package directions.
18 min
- 2
Cut the tops off bell peppers and remove seeds and membranes. Stand peppers upright in a baking dish.
- 3
Heat olive oil in a pan over medium heat. Sauté onion until softened, about 4 minutes.
4 min
- 4
Add garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
1 min
- 5
In a large bowl, combine cooked quinoa, sautéed onion mixture, black beans, corn, and diced tomatoes.
- 6
Mix in half the shredded mozzarella. Season with salt and pepper.
- 7
Fill each pepper with the quinoa mixture. Top with remaining mozzarella.
- 8
Add 1/4 cup water to the baking dish. Cover with foil and bake for 25 minutes.
25 min
- 9
Remove foil and bake 10 more minutes until cheese is bubbly and peppers are tender.
10 min
- 10
Garnish with fresh cilantro and serve hot.
Nutrition Facts
Per 4 servings