Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Total time: 40 min
Yield: 1 serving
Ingredients: 1 bell pepper; 1/4 cup cooked quinoa; 1/4 cup black beans, rinsed and drained; 2 tbsp corn kernels; 1/4 cup diced tomatoes; 1/4 cup shredded cheese; 1/2 tsp cumin; 1/2 tsp chili powder; Salt and pepper to taste

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40 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

quinoa Use an equal amount of cooked brown rice.
black beans Use an equal amount of rinsed, drained pinto beans.
corn kernels Use an equal amount of diced zucchini.
shredded cheese Use an equal amount of shredded Monterey Jack.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein17 g

Carbohydrates46 g

Fat11 g

Fiber 11 g · Sugar 8 g · Sodium 650 mg

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Delicious bell peppers filled with a savory mixture, baked to perfection.

Main Dish

Steps

Preheat the oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds.
In a bowl, mix quinoa, black beans, corn, tomatoes, cheese, cumin, chili powder, salt, and pepper.
Stuff the bell pepper with the mixture.
Place the stuffed bell pepper in a baking dish.
Bake for 25-30 minutes until the pepper is tender and the filling is heated through.
Serve hot.

Tips for Stuffed Bell Peppers

Choose a pepper that stands upright in the baking dish; a snug fit helps keep the filling from spilling.
The pepper is ready when its sides are tender but still hold their shape, and the filling looks hot with melted cheese.
A small baking dish helps support a single pepper and keeps it from tipping during baking.

Drink pairing

A crisp, unoaked white wine like Sauvignon Blanc
Its bright acidity complements the savory beans, corn, and cumin without overwhelming the pepper.

0% option: Sparkling water with lime