Mexican Quinoa & Veggie Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free
348 cal
14g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 2 large Bell peppers
- 1/2 cup Quinoa
- 1/2 cup Black beans (canned, drained and rinsed)
- 1/2 cup Corn kernels (fresh or frozen)
- 1/2 cup Cherry tomatoes
- 1 small Red onion
- 1/4 cup Cilantro
- 1 Lime
- 1 tbsp Olive oil
- 1/2 tsp Cumin
- 1/4 tsp Chili powder
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
- Cook quinoa according to package instructions; set aside. In a large bowl, combine cooked quinoa, black beans, corn, chopped cherry tomatoes, finely chopped red onion, chopped cilantro, juice of half a lime, olive oil, cumin, chili powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the quinoa mixture, pressing gently to pack. Cover the dish with foil.
- Bake in the preheated oven for 25-30 minutes until peppers are tender and filling is heated through. Squeeze remaining lime juice over the stuffed peppers before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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