Description
Delight your taste buds with these vibrant stuffed bell peppers, filled with wholesome grains and beans for a nutritious meal that’s perfect for any occasion.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- ½ cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off each bell pepper and remove the seeds.
- In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the diced onion for about 5 minutes until translucent.
- Add the cooked quinoa or rice, black beans, diced tomatoes, minced garlic, cumin, chili powder, salt, and pepper to the skillet. Mix well to combine.
- Carefully stuff each bell pepper with the filling mixture, packing it in tightly.
- Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes if using cheese to achieve a golden topping.
Notes
- Use a variety of colorful bell peppers for visual appeal.
- Feel free to customize the filling with different grains like lentils or add extra veggies.
- For added flavor depth, consider adding spices such as smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (approximately 200g)
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg