Description
A warm and hearty recipe for stuffed peppers filled with seasonal ingredients, perfect for fall.
Ingredients
Scale
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, combine quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the mixture into each bell pepper.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and sprinkle cheese on top if desired.
- Bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted.
Notes
- Feel free to customize the filling with your favorite vegetables.
- These can be made ahead of time and stored in the refrigerator before baking.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg