Spicy Tri-Color Vegetarian 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: 16.
Ingredients
- 4 pieces Bell Peppers
- 1 cup Quinoa
- 1 cup Black Beans
- 1 cup Corn
- 1 medium Onion
- 2 clove Garlic
- 1 pepper Jalapeno
- 1 medium Tomato
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 tablespoon Olive Oil
- 2 tablespoon Cilantro
- 4 wedge Lime
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine cooked quinoa, black beans, corn, onion, garlic, jalapeno, tomato, cumin, chili powder, paprika, salt, pepper, and 1 tablespoon of olive oil.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
- Drizzle the remaining olive oil over the stuffed peppers.
- Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let them rest for 10 minutes.
- Garnish with cilantro and serve with lime wedges.
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.