Stuffed Bell Peppers with Quinoa, Black Beans and Cheese

Name: Stuffed Bell Peppers with Quinoa, Black Beans and Cheese
Prep time: 35 min
Yield: 2 servings
Ingredients: 2 large bell peppers, tops sliced off and deseeded; 1/2 cup quinoa, rinsed; 1 cup water; 1/2 cup cooked black beans; 1/4 cup sweet corn kernels; 1 small tomato, finely chopped; 1/4 teaspoon cumin powder; 1/4 teaspoon smoked paprika; 2 tablespoons grated cheese; 1 teaspoon olive oil; Salt and pepper to taste

Stuffed peppers turn a few pantry staples into a dinner that looks like far more effort than it actually takes. Bell peppers are hollowed out and filled with a mix of cooked quinoa, black beans and a modest amount of cheese, then baked just long enough for the cheese to melt and the peppers to soften slightly. The dish holds its own as a complete dinner as the filling brings grain, plant protein and vegetables together in a single bite. It also travels and reheats well, making it a practical option to prepare ahead of time. Nutritional Benefits Quinoa contributes a complete protein along with fibre and iron and black beans add further plant protein to keep the meal filling. Bell peppers are a good source of vitamin C, and a light layer of cheese rounds out the dish with calcium without tipping it into a heavy meal.

35 min 2 servings 662 kcal

662 kcal

Calories

28 g

Protein

104 g

Carbs

16 g

Fat

Ingredients

•2 large bell peppers, tops sliced off and deseeded
•1/2 cup quinoa, rinsed
•1 cup water
•1/2 cup cooked black beans
•1/4 cup sweet corn kernels
•1 small tomato, finely chopped
•1/4 teaspoon cumin powder
•1/4 teaspoon smoked paprika
•2 tablespoons grated cheese
•1 teaspoon olive oil
•Salt and pepper to taste

Method

1
Preheat the oven to 190 degrees Celsius.
2
Cook the quinoa in water over medium heat for about 12 minutes until fluffy, then set aside.
3
In a bowl, mix the cooked quinoa with black beans, corn, tomato, cumin, paprika, salt and pepper.
4
Rub the bell peppers lightly with olive oil and stand them upright in a baking dish. Fill each pepper with the quinoa mixture.
5
Top with grated cheese and bake for 18 to 20 minutes until the peppers are tender and the cheese has melted.serve hot.
6
Summary
7
Each stuffed pepper delivers roughly 15 grams of protein and a good mix of fibre from the quinoa and black beans, all within about 270 calories. The vegetables add bulk and vitamin C, while the small amount of cheese is enough to add richness without overloading the dish with fat. It is a satisfying option for a dinner that feels more indulgent than its nutrition number suggests.

Bell Pepper