Sassy Stuffed Peppers
Stuffed peppers are believed to have originated in Mexico and have been enjoyed for centuries.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Sassy Stuffed Peppers
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
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In a saucepan, cook the quinoa according to the package instructions.
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In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
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Add the black beans, corn, tomato, cumin, chili powder, salt, and black pepper to the skillet. Cook for 5 minutes, stirring occasionally.
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Stir in the cooked quinoa and cilantro.
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Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
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Top each pepper with cheddar cheese.
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Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
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Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
