Mexican-Inspired High Fiber Vegan Stuffed Bell Peppers
A delicious and heart-healthy recipe for vegan stuffed bell peppers inspired by Mexican flavors. Packed with soluble fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 4 large bell peppers, halved and deseeded
- 1 cup quinoa, cooked
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, sauté the onion and garlic until translucent.
Add the cooked quinoa, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Cook for another 5 minutes.
Fill each bell pepper half with the quinoa mixture and place on a baking dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Garnish with chopped cilantro, avocado slices, and a squeeze of lime juice before serving.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 35 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |