Black Bean and Quinoa Stuffed Bell Peppers
To download a Spanish translation of this recipe click here.
Calories: 446.06kcal
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Ingredients
- 4 large bell peppers tops cut off; seeds and membrane removed
- 1 15-ounce can corn drained
- 1 cup quinoa
- 2 cups veggie broth
- 2 teaspoon olive oil
- ½ cup yellow onion diced
- 1 clove garlic minced
- ½ cup fresh cilantro chopped
- 2 teaspoon dried cumin
- ½ teaspoon sweet paprika
- 1 teaspoon dried oregano
- ⅛ teaspoon salt more or less to taste
- ¼ teaspoon ground black pepper
- 1 small red pepper diced
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans drained and rinsed
- 1 4-ounce can diced green chilies drained
- juice of 1 lime
- ¼ cup cheddar cheese shredded
Instructions
- Cook quinoa as package directs, but use veggie broth instead place of water.
- Preheat oven to 375 degrees.
- While cooking the quinoa, heat a skillet over medium-high heat. Add corn and cook until it is browned evenly, careful not to let it burn. Heat the olive oil in the skillet. Add garlic and onion and cook until they are fragrant and begin to soften. Add two tablespoons cilantro, cumin, paprika, oregano, salt and pepper and diced red pepper. Stir to combine. Add tomatoes, black beans, green chilies, lime juice and cooked quinoa.
- Remove from heat.
- In a deep baking dish, space hollowed out peppers and evenly divide the filling between each one. Top each with remaining cilantro and cheese. Cover the dish with foil and bake for 20 minutes. Remove from oven and uncover dish. Bake for an additional 5-10 minutes or until the peppers are tender and the cheese is melted and lightly browned.
Notes
Provided by Bake Your Day
Nutrition
Calories: 446.06kcal | Carbohydrates: 74.8g | Protein: 16.18g | Fat: 8.77g | Cholesterol: 7.5mg | Sodium: 1379.56mg | Fiber: 16.46g | Calcium: 116.2mg