Stuffed Peppers, Baby!

Stuffed peppers are a popular dish in many cuisines around the world, including Mexican, Mediterranean, and American cuisine.

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: 14.

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Medium

Stuffed Peppers, Baby!

Cooking Method: Baking Cuisine: American, 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 Cilantro
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Cumin
• 1 teaspoon Paprika

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, diced tomato, cilantro, salt, pepper, cumin, and paprika to the skillet. Stir well to combine.
5. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
6. Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
7. Remove from the oven and let rest for 5 minutes before serving.
8. Sprinkle with cheese and garnish with additional cilantro, if desired.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 10g

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.