Stuffed Bellpeppers

Bell peppers are technically a fruit, but they are commonly considered as a vegetable in culinary contexts.

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.

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Medium

Stuffed Bellpeppers

Cooking Method: Baking Cuisine: Mediterranean, Mexican Courses: Appetizer, Dinner, Main Course 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: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 piece Bell Peppers
• 1 cup Quinoa
• 1 cup Black Beans
• 1 cup Corn
• 1 small Onion
• 2 clove Garlic
• 1 large Tomato
• 1 cup Cheese
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 2 tablespoon Fresh Cilantro

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 large bowl, combine cooked quinoa, black beans, corn, diced onion, minced garlic, diced tomato, shredded cheese, olive oil, salt, pepper, cumin, paprika, and fresh cilantro.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Bake for 30-35 minutes, until the bell peppers are tender and the filling is heated through.
6. Remove from the oven and let them rest for 10 minutes before serving.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 25g9%

Sugars 8g

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.