Description
Delicious and versatile stuffed bell peppers filled with quinoa, beans, corn, and spices. A healthy and budget-friendly meal option.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa (or rice)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnishing (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium pot, combine quinoa or rice with vegetable broth. Bring to a boil, then reduce heat and simmer until cooked (15-20 minutes for quinoa, 20-25 minutes for rice).
- Wash the bell peppers, cut off tops, and remove seeds and ribs.
- In a large bowl, combine cooked quinoa or rice, black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes. Mix well.
- Stuff each pepper with the filling and sprinkle remaining cheese on top.
- Place stuffed peppers in a baking dish with 1/4 cup of water at the bottom. Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can also be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian, healthy recipe, quinoa, meal prep