Give your meals a colorful and nutritious upgrade with these delicious stuffed bell peppers!
Not only are they a treat to the eyes with the vibrant bell peppers, but they're also packed with wholesome goodness.
This dish has the right balance of protein, healthy fats, and carbs. Perfect for those who are watching their diet or just want a satisfying, healthy meal.
Nutritional Information (per serving):
- Calories: 473 kCal
- Protein: 24 g
- Fats: 14 g
- Carbohydrates: 68 g
- 3 bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese (or dairy-free alternative for those who prefer it)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for drizzling)
- Fresh parsley or cilantro for garnish
Serving: Makes 3 servings
Prepare the Peppers: Preheat the oven to 375°F (190°C). Begin by cutting off the tops of the bell peppers and removing the seeds and membranes, making a perfect hollow for the filling.
Mix the Filling: In a mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn kernels, shredded cheese, cumin, paprika, salt, and pepper. Ensure everything blends well.
Stuff & Drizzle: Place the hollowed bell peppers upright in a baking dish. Generously stuff them with the quinoa mixture. Once filled, gently drizzle the olive oil over the peppers, giving them a luscious shine and added flavor.
Bake: Pop the baking dish into the oven and bake for about 25-30 minutes. You'll know they're done when the bell peppers turn tender and the filling inside bubbles with warmth.
Garnish & Serve: Once out of the oven, sprinkle a generous amount of freshly chopped parsley or cilantro on top. Serve immediately and enjoy the burst of flavors with every bite!
These stuffed bell peppers are not just an ordinary dish; they're a culinary celebration of textures and flavors.
Enjoy this hearty meal without the guilt.
Stay fit my friend,
Founder & CEO