Quinoa Black Bean Stuffed Bell Peppers
Bell peppers are rich in vitamin C, which helps boost the immune system.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Quinoa Black Bean 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 and membranes.
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In a saucepan, cook the quinoa according to package instructions.
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In a separate pan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
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Add diced tomatoes, cumin, paprika, salt, and pepper to the pan. Cook for 5 minutes.
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Add cooked quinoa and black beans to the pan. Stir well to combine.
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Stuff the bell peppers with the quinoa and black bean mixture. Place them in a baking dish.
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Bake for 25-30 minutes, or until the bell peppers are tender.
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Remove from the oven and let them rest for 5 minutes.
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Garnish with fresh cilantro and squeeze lime juice over the stuffed bell peppers.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 5g
- 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.
