Gluten-Free Stuffed Bell Peppers
Bell peppers are rich in vitamin C and are a great source of antioxidants.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Gluten-Free Stuffed Bell Peppers
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
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In a saucepan, cook quinoa according to package instructions.
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In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
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Add black beans, corn, cooked quinoa, tomato sauce, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
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Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
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Bake for 30-35 minutes, or until the bell peppers are tender.
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Garnish with fresh cilantro and squeeze lime juice over the stuffed bell peppers.
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Let them rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- 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.
