Description
Enjoy these delicious vegetarian stuffed bell peppers that are ready in under 30 minutes. They are a perfect quick and easy meatless main course.
Ingredients
Scale
- 4 large bell peppers, any color
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- 1 cup cooked black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a medium bowl, combine the cooked quinoa, black beans, corn, red onion, cilantro, chili powder, cumin, salt, and pepper. Mix well.
- Spoon the filling evenly into the bell pepper halves.
- Place the stuffed peppers in a baking dish. Add about 1/4 inch of water to the bottom of the dish to help steam the peppers.
- Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- If using cheese, sprinkle it over the peppers during the last 5 minutes of baking.
- Serve hot.
Notes
- You can use any type of cooked grain like rice or farro instead of quinoa.
- Feel free to add other vegetables like diced tomatoes or jalapeños to the filling.
- For a vegan option, omit the cheese or use a vegan shredded cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: Approx. 250 (without cheese)
- Sugar: Approx. 7g
- Sodium: Approx. 300mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 7g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 10g
- Protein: Approx. 10g
- Cholesterol: 0mg