Stuffed Baked Bells

Bell peppers are technically a fruit, not a vegetable, because they develop from the ovary of a flower and contain seeds.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Stuffed Baked Bells

Cooking Method: Baking Cuisine: Italian, Mediterranean Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Bell Peppers
• 1 cup Quinoa
• 1 cup Black Beans
• 1 cup Corn
• 1 cup Tomatoes
• 1 piece Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Cheddar Cheese
• 2 tablespoon Fresh Cilantro

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a saucepan, cook the quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until softened.
4. Add the cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Top with cheddar cheese.
6. Bake for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly.
7. Remove from the oven and let rest for 10 minutes.
8. Garnish with fresh cilantro before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 25g9%

Sugars 5g

Protein 10g20%

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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.