Fill bell peppers with a mix of quinoa and black beans, and also you’ve bought a meal loaded with plant-based protein that shall be cherished by vegans and meat eaters alike. Loads of zesty Southwestern-inspired taste retains everybody coming again for extra. Prime with cheese if you want.

12 Substances

  • 5 bell peppers, tops and seeds eliminated, tops reserved
  • half of cup quinoa
  • 1 cup low-sodium vegetable inventory
  • 1 half of cups corn (rinsed and drained if canned)
  • 1 half of cups black beans (rinsed and drained if canned)
  • 1 cup diced cherry tomatoes
  • half of cup diced purple onion
  • 1 jalapeño, seeded and thinly sliced
  • half of cup salsa
  • 1/four cup minced cilantro or parsley
  • three/four teaspoon floor cumin
  • 1 giant clove garlic, minced
 And your Southwestern Stuffed Peppers will be ready


  1. Preheat oven to 350 levels.
  2. Stand peppers in a glass baking dish and bake for 10 minutes.
  3. In the meantime, prepare dinner quinoa in inventory for about eight to 10 minutes or till all liquid is absorbed and grains are puffy. Switch to a big bowl.
  4. Add corn, beans, tomatoes, onion, jalapeño, salsa, cilantro, and cumin to the bowl. Toss to mix.
  5. Warmth a nonstick frying pan over medium warmth for 1 minute. Add garlic and dry-fry for 1 minute or till aromatic. Pour contents of the bowl into the pan and stir-fry for three minutes. (Tomatoes and onions ought to soften, and combination must be sizzling.)
  6. Take away pan from range. Scoop quinoa combination into peppers, urgent quinoa down with the again of a spoon till peppers are full. Place tops on peppers and bake for 10 minutes.

Diet Details

For 1 serving out of 5

  • Energy226
  • Protein9 g
  • Carbs42 g
  • Fiber11 g
  • Sugars11 g
  • Sodium1039 mg
  • Fatsthree g
  • Saturated1 g