Ingredients
- 4 bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup diced tomatoes
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Nutritional Information (per serving, 2 pepper halves)
- Calories: 300 kcal
- Protein: 15g
- Fat: 5g
- Carbohydrates: 50g
- Fiber: 12g
- Micronutrients: Vitamin A, Vitamin C, Folate, Manganese
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked quinoa, black beans, diced tomatoes, corn kernels, red onion, cilantro, ground cumin, chili powder, salt, and pepper.
- Spoon the quinoa mixture evenly into each halved bell pepper.
- Optional: Sprinkle shredded cheddar cheese on top of each stuffed pepper.
- Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Serve hot as a protein-rich and flavorful lunch option that’s both satisfying and nutritious.
