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Healthy stuffed bell peppers filled with quinoa, vegetables, and spices

Healthy Stuffed Bell Peppers

Enjoy tender bell peppers filled with a savory combination of quinoa, black beans, corn, and spices, perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers
  • 1 cup quinoa or rice, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes (fresh or canned)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a large bowl, mix together the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  4. Stuff each bell pepper with the filling mixture.
Cooking
  1. Place the stuffed peppers in a baking dish. If desired, sprinkle cheese on top.
  2. Cover with foil and bake for 25-30 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
Serving
  1. Garnish with fresh herbs if desired and serve hot.

Notes

These stuffed peppers can be kept in the fridge for about 3-4 days in an airtight container. They can also be frozen for up to 3 months.