Stuffed Green Pepper Soup
Green bell peppers are an excellent source of vitamin C, which is important for boosting the immune system.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Stuffed Green Pepper Soup
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut the tops off the green 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 large pot, heat the vegetable broth over medium heat.
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Add the chopped onion and minced garlic cloves. Sauté until the onion becomes translucent.
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Stir in the tomato sauce, cumin, and chili powder. Cook for 5 minutes.
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Add the cooked quinoa, black beans, corn kernels, lime juice, salt, and black pepper to the pot. Stir well.
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Simmer the mixture for 10 minutes.
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Stuff each green bell pepper with the quinoa mixture.
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Place the stuffed peppers in a baking dish and cover with foil.
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Bake for 25 minutes.
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Remove the foil and bake for an additional 5 minutes.
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Garnish with fresh cilantro and serve with sliced avocado and tortilla chips.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 23g8%
- Sugars 6g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
