Description
Delicious and healthy vegetarian stuffed bell peppers.
Ingredients
Scale
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cooked quinoa, black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Spoon the filling evenly into the bell pepper halves.
- Place stuffed peppers in a baking dish. Add about 1/4 inch of water to the bottom of the dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes, or until peppers are tender and cheese is melted (if using).
Notes
- You can substitute rice for quinoa.
- Add other vegetables like corn or zucchini to the filling.
- For a vegan option, omit the cheese or use a vegan cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Vegetarian Stuffed Bell Peppers, stuffed peppers, vegetarian recipe, quinoa, black beans, healthy meal