Mediterranean 40 min

Quinoa Stuffed Bell Peppers

Name: Quinoa Stuffed Bell Peppers
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 4 large bell peppers; 1 cup quinoa; 1 can (15 oz) black beans, drained; 1 cup corn kernels; 1 cup salsa; 1 teaspoon cumin; 1 teaspoon chili powder; ½ cup shredded pepper jack cheese; Salt and pepper to taste; Fresh lime juice and cilantro for serving

vegetarianhealthygluten-free

Ingredientsfor 2

340

Cal

16g

Protein

54g

Carbs

Fat

14 large bell peppers
21 cup quinoa
31 can (15 oz) black beans, drained
41 cup corn kernels
51 cup salsa
61 teaspoon cumin
71 teaspoon chili powder
8½ cup shredded pepper jack cheese
9Salt and pepper to taste
10Fresh lime juice and cilantro for serving

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Instructions

1
Preheat oven to 375°F. Cook quinoa in 2 cups water with a pinch of salt: bring to a boil, reduce to a simmer, cover, and cook 15 minutes until the water is absorbed and the little white germ rings appear around each grain. Fluff with a fork.
2
Mix cooked quinoa with black beans, corn, salsa, cumin, and chili powder. Taste and season generously with salt and pepper — the filling should taste boldly seasoned.
3
Slice the tops off peppers and remove seeds. If needed, slice a thin sliver off the bottoms so they stand upright. Fill each pepper completely with the quinoa mixture, pressing firmly and mounding over the top. Place in a baking dish, top with shredded cheese.
4
Bake at 375°F for 25–30 minutes until the peppers are tender and slightly wrinkled, and the cheese is bubbling and lightly browned. Let rest 5 minutes. Finish with a squeeze of lime juice and fresh cilantro.