Stuffed Bell Peppers with Quinoa

Stuffed Bell Peppers with Quinoa is a colorful and nutritious dish packed with flavor and wholesome ingredients. Each pepper is filled with a savory quinoa mixture, making it a satisfying and healthy lunch option.

Ingredients

• 2 large bell peppers - any color
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn, frozen or canned, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup shredded cheese (optional)
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes, then place them upright in a baking dish.
3. In a medium skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and black pepper. Mix thoroughly and cook for an additional 5 minutes until heated through.
5. Spoon the quinoa mixture into each bell pepper, packing it down slightly. If desired, sprinkle shredded cheese on top of the stuffed peppers.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender.
7. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 15 mg
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with plant-based protein, making it a great option for vegetarians.

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