Stuffed Peppers
Stuffed peppers are a popular dish in many cuisines around the world, including Mediterranean and Mexican cuisine. They are a versatile dish that can be customized with various fillings and spices.
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.
Ingredients
- 4 piece Bell Peppers
- 1 cup Quinoa
- 1 cup Black Beans
- 1 cup Corn
- 1 medium Onion
- 2 clove Garlic
- 1 cup Tomato Sauce
- 1 cup Cheddar Cheese
- 2 tablespoon Cilantro
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
- Add cooked quinoa, black beans, corn, tomato sauce, cilantro, salt, black pepper, and cumin to the skillet. Stir well to combine.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Bake for 30-35 minutes, until the peppers are tender and the filling is heated through.
- Sprinkle cheddar cheese on top of the peppers and bake for an additional 5 minutes, until the cheese is melted.
- Remove from the oven and let the stuffed peppers rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- 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.