Stuffed Bell Peppers

These vibrant stuffed bell peppers are a delightful vegetarian breakfast option, filled with a savory mixture of quinoa, black beans, and spices. Topped with melted cheese and fresh herbs, they make for a nutritious and visually appealing meal.

Stuffed Bell Peppers
35 minutes
Difficulty: Easy
American
350 kcal

Ingredients

  • 2 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup corn (frozen or canned)
  • 1/4 cup diced tomatoes
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheese (cheddar or mozzarella)
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 tablespoon olive oil

Steps

  1. Preheat the oven to 190°C (375°F).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
  3. In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally until heated through.
  5. Remove the skillet from heat and mix in half of the shredded cheese and chopped herbs.
  6. Stuff the bell peppers with the quinoa mixture, packing it down gently. Top each pepper with the remaining cheese.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
  8. Remove from the oven, let cool for a few minutes, and garnish with additional herbs before serving.

Nutrition

  • Calories: 350
  • Protein: 14 g
  • Carbs: 50 g
  • Fiber: 12 g
  • Sugar: 5 g
  • Sodium: 450 mg
  • Cholesterol: 20 mg
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Water: 0.5 L

Health Benefits

  • Rich in fiber, promoting digestive health.
  • High in plant-based protein, supporting muscle health.

Tags

AmericanVegetarianBreakfast