Southwestern Quinoa Stuffed Bell Peppers

Quinoa is not a grain, but a seed that is rich in protein and contains all nine essential amino acids.

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: 13.

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Medium

Southwestern Quinoa Stuffed Bell Peppers

Cooking Method: Baking Cuisine: American, Southwestern Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Bell Peppers
• 1 cup Quinoa
• 1 cup Black Beans
• 1 cup Corn
• 1 medium Red Onion
• 2 clove Garlic
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Cheddar Cheese
• 2 tablespoon Cilantro
• 1 piece Lime

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a saucepan, cook the quinoa according to package instructions.
4. In a separate pan, sauté the red onion and garlic until softened.
5. Add the black beans, corn, cumin, chili powder, salt, and pepper to the pan. Cook for 5 minutes.
6. Mix the cooked quinoa with the bean and corn mixture.
7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
8. Bake for 25-30 minutes until the peppers are tender.
9. Remove from the oven and sprinkle with cheddar cheese.
10. Return to the oven for 5 minutes until the cheese is melted.
11. Garnish with chopped cilantro and serve with lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 52g18%

Sugars 8g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.