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.
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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
Dietary Information
Good For
Shopping List
12 items for 4 servings
Produce
Dry Goods & Pasta
Canned Goods
Dairy & Eggs
Spices & Seasonings
Condiments & Sauces
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
- •600 g Bell Pepper (Red) (4 large peppers, tops cut off and seeded)
- •100 g Quinoa (dry)
- •200 g Black Beans (drained and rinsed)
- •100 g Corn
- •150 g Tomato (diced)
- •80 g Mozzarella Cheese (shredded)
- •80 g Onion (Yellow) (diced)
- •6 g Garlic (minced)
- •3 g Cumin (Ground)
- •2 g Chili Powder
- •10 g Extra Virgin Olive Oil
- •10 g Fresh Cilantro (chopped)
Instructions
- 1Preheat oven to 375°F (190°C). Cook quinoa according to package directions.
- 2Cut the tops off bell peppers and remove seeds and membranes. Stand peppers upright in a baking dish.
- 3Heat olive oil in a pan over medium heat. Sauté onion until softened, about 4 minutes.
- 4Add garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
- 5In a large bowl, combine cooked quinoa, sautéed onion mixture, black beans, corn, and diced tomatoes.
- 6Mix in half the shredded mozzarella. Season with salt and pepper.
- 7Fill each pepper with the quinoa mixture. Top with remaining mozzarella.
- 8Add 1/4 cup water to the baking dish. Cover with foil and bake for 25 minutes.
- 9Remove foil and bake 10 more minutes until cheese is bubbly and peppers are tender.
- 10Garnish with fresh cilantro and serve hot.
Nutrition per Serving
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