Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (14.5 oz) diced tomatoes (low-sodium)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, sauté chopped onion and minced garlic over medium heat until translucent, about 3-4 minutes.
- In a bowl, mix cooked quinoa, diced tomatoes, black beans, sautéed onions, cumin, chili powder, and salt.
- Cut the tops off each bell pepper and remove seeds; place them upright in the baking dish.
- Generously stuff each pepper with the filling mixture.
- Cover the dish with foil and bake for 25 minutes; remove foil after 15 minutes. If using cheese, add it on top for the last 10 minutes of baking.
Notes
- For added texture, consider mixing in corn or chopped veggies into the filling.
- To enhance flavor, drizzle olive oil over the stuffed peppers before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg