Combining healthy quinoa, black beans, and corn in these quick stuffed peppers is ideal; cumin and chili powder add flavor. They are a filling, healthful, and delicious supper topped with melted cheese.
Serve them with your preferred sides or as a main course. In any case, these peppers are sure to please everyone! After reading my recipe below, enjoy this healthy dish today!
Table of Contents
Recipe Details
Difficulty: easyServings
4
servingsPrep time
25
minutesIngredients
4 large bell peppers
1 cup of cooked quinoa
1 cup of black beans, drained and rinsed
1 cup of corn, canned or frozen
1 cup of diced tomatoes
1 teaspoon of cumin
1 teaspoon of chili powder
1 cup of shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Oven
- Baking dish
- Mixing bowl
- Knife
- Cutting board
Instructions For Making Quick Stuffed Peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture, packing it in tightly.
- Place the stuffed peppers upright in a baking dish.
- Top each pepper with shredded cheese.
- Cover the baking dish with foil and bake for 15-20 minutes, until the peppers are tender and the cheese is melted.
- Serve warm.
Macros:
- Total Calories: 350kcal
- Carbs: 45g
- Proteins: 15g
- Fats: 10g