Stuffed Bell Peppers
Stuffed bell peppers are believed to have originated in the Mediterranean region and have been a popular dish in various cuisines around the world.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Stuffed Bell Peppers
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the bell peppers and remove the seeds and membranes.
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In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
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Add the quinoa, black beans, corn, tomato sauce, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine.
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Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
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Cover the dish with foil and bake for 25 minutes.
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Remove the foil, sprinkle cheese on top of the peppers, and bake for an additional 5 minutes or until the cheese is melted and bubbly.
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Let the stuffed bell peppers rest for 5 minutes before serving.
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Garnish with fresh cilantro 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.