Try our delicious Quinoa and Black Bean Stuffed Bell Peppers recipe for a satisfying and nutritious lunch. Packed with protein and fiber, these stuffed peppers are a flavorful vegetarian option.
Quinoa and Black Bean Stuffed Bell Peppers
Looking for a healthy and filling lunch idea? Our Quinoa and Black Bean Stuffed Bell Peppers recipe is the perfect choice. These colorful bell peppers are filled with a delicious mixture of quinoa, black beans, corn, and tomatoes.
With a burst of flavors from lime juice, cilantro, and spices, this dish is not only satisfying but also packed with plant-based protein and fiber. Enjoy a balanced and tasty meal with these stuffed bell peppers.
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Quinoa and Black Bean Stuffed Bell Peppers
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
- Sour cream and additional cilantro for garnish
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 12g
- Carbohydrates: 48g
- Fiber: 10g
- Fat: 5g
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, cilantro, lime juice, ground cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the quinoa and black bean mixture, packing it tightly.
- Place the stuffed bell peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top (if desired), and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Garnish with a dollop of sour cream and additional chopped cilantro before serving.
Service Suggestion
- Pair with a side of avocado slices for added creaminess.
- Serve with a side of tortilla chips and homemade guacamole for a Tex-Mex twist.
Notes
- For a vegan version, omit the shredded cheddar cheese or use a dairy-free alternative.
- Serve with a side of fresh salad or salsa for a complete and refreshing lunch.
