Mexican-Inspired Quinoa Stuffed Bell Peppers
Delicious and heart-healthy Mexican-inspired quinoa stuffed bell peppers that are rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 4 bell peppers, any color
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 1 avocado, diced (for garnish)
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 skillet, sauté the onion and garlic until translucent.
Add the quinoa, vegetable broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the cilantro.
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5 minutes until the peppers are tender.
Serve the stuffed bell peppers garnished with diced avocado.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 35 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |