Description
A colorful and nutritious dish packed with flavors and essential nutrients, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). Prepare the quinoa or rice according to the package instructions.
- In a large bowl, combine cooked quinoa or rice with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Cut the tops off the bell peppers and remove seeds and membranes.
- Fill each bell pepper generously with the mixture.
- If using cheese, sprinkle it on top of each stuffed pepper before placing in the oven. Bake for 25-30 minutes until peppers are tender and cheese is melted.
- Remove from oven, let cool slightly, and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 3 months before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 10mg