Stuffed bell peppers

Bell peppers are rich in vitamin C and antioxidants, which can help boost the immune system and promote overall health.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Stuffed bell peppers

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

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 5 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Bell peppers
• 1 cup Quinoa
• 1 can Black beans
• 1 cup Corn
• 1 medium Onion
• 2 clove Garlic
• 1 medium Tomato
• 1 cup Cheese
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Pepper

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 quinoa according to package instructions.
4. In a skillet, heat olive oil and sauté onion and garlic until softened.
5. Add black beans, corn, tomato, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes.
6. Stir in cooked quinoa and remove from heat.
7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
8. Sprinkle cheese on top of the stuffed peppers.
9. Bake for 25-30 minutes until the peppers are tender and the cheese is melted and golden.
10. Let the stuffed bell peppers rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 10g

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.