Servings: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients
- 4 Large bell peppers
- 1 cup Quinoa
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (14.5 oz) Diced tomatoes, drained
- 1/2 cup Frozen corn kernels
- 1/2 Red onion, chopped
- 1 Jalapeño pepper, seeded and chopped
- 2 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- Salt and pepper to taste
- 1/2 cup Shredded cheddar cheese
- 2 tablespoons Chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes.
- Combine the quinoa, black beans, diced tomatoes, corn, onion, jalapeño pepper, garlic, chili powder, cumin, salt, and pepper in a large bowl. Mix well.
- Stuff the quinoa mixture into the bell peppers and place them in a baking dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and sprinkle the cheese on the stuffed bell peppers.
- Bake for 10-15 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 280 kcal
Fat: 6g
Carbohydrates: 44g
Fiber: 11g
Protein: 14g
Sugar: 8g
Sodium: 370 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Quinoa Stuffed Bell Peppers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.