Mexican Quinoa Stuffed Peppers

Prep Time: 15 mins

Cook Time: 40 mins

Servings: 4



4 bell peppers (any color), tops removed and seeds removed

1 cup quinoa

1 can black beans, drained and rinsed

1 cup corn kernels

1 cup salsa

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper to taste

1/2 cup shredded cheddar cheese (optional)

Fresh cilantro, chopped (for garnish)



Preheat the oven to 375°F. Place the bell peppers in a baking dish. Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil.

Add the quinoa and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed.

Fluff with a fork and let it cool slightly. In a large bowl, combine the cooked quinoa, black beans, corn kernels, salsa, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.

Spoon the quinoa mixture into the bell peppers, filling them to the top. If desired, sprinkle shredded cheddar cheese on top of each pepper.

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Remove from the oven and let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro before serving.

Enjoy! Nutritional Value (Amount per Serving): Calories: 231; Protein: 9.28; Fat: 3.57; Carbs: 43.82