Nourish your body with Quinoa and Black Bean Stuffed Peppers—a vibrant, plant-powered dish bursting with colors and nutrients. High in fiber, protein, and essential vitamins, these peppers support digestion and provide sustained energy.
Preparation and Cooking Time:
- Preparation: 25 minutes
- Cooking: 25 minutes
Number of Servings and Serving Size:
1 serving, portioned for an individual’s daily needs (2000-2500 calories).
- 2 large bell peppers, halved
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Oven, baking dish, mixing bowls, knife, cutting board, measuring cups and spoons.
- Preheat the oven.
- Cut bell peppers in half and remove seeds.
- In a bowl, mix cooked quinoa, black beans, corn, red onion, cilantro, cumin, chili powder, salt, and pepper.
- Stuff the peppers with the quinoa mixture.
- Bake until peppers are tender.
Approx. 2200 calories, 40g protein, 120g carbohydrates, 150g fats.