Wholesome Quinoa Stuffed Bell Peppers: A Nutrient-Packed

Healthy Quinoa Stuffed Bell Peppers

As we transition into the cooler months, I find myself craving warm and comforting dishes. Today, I’m excited to share my recipe for Healthy Quinoa Stuffed Bell Peppers. This dish is not only delicious and satisfying but also packed with nutrients to keep you energized throughout the day.

Ingredients:

• 4 large bell peppers
• 1 cup quinoa, uncooked
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 red onion, finely diced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, sliced (for serving)

Kitchen Tools:

• baking dish
• mixing bowl
• knife
• cutting board
• spoon

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish and set aside.

In a mixing bowl, combine the cooked quinoa, black beans, corn, red onion, cumin, paprika, salt, and black pepper. Mix well until all the ingredients are evenly distributed.

Spoon the quinoa mixture into each bell pepper until they are filled to the top. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Once the bell peppers are cooked, remove them from the oven and let them cool slightly. Serve the stuffed bell peppers with sliced avocado on top for a creamy and delicious finish.

This recipe makes 4 servings, with each serving weighing approximately 300 grams. Each serving is around 250 calories, making it a satisfying and healthy snack or light meal option.

One unique tip for this recipe is to sprinkle some nutritional yeast on top of the stuffed bell peppers before serving. This adds a cheesy flavor and boosts the dish’s protein content.

I hope you enjoy making this Healthy Quinoa Stuffed Bell Peppers recipe as much as I do. Feel free to customize your fillings with any veggies or toppings you prefer. Bon appétit!