Low-Carb Quinoa Stuffed Bell Peppers Recipe

Low-Carb Quinoa Stuffed Bell Peppers Recipe

Jane Estoperez

Servings: 4 servings

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes


  • 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


  1. Preheat the oven to 375°F (190°C).
  2. Cut off the tops of the bell peppers and remove the seeds and membranes.
  3. Combine the quinoa, black beans, diced tomatoes, corn, onion, jalapeño pepper, garlic, chili powder, cumin, salt, and pepper in a large bowl. Mix well.
  4. Stuff the quinoa mixture into the bell peppers and place them in a baking dish.
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. Remove the foil and sprinkle the cheese on the stuffed bell peppers.
  7. Bake for 10-15 minutes or until the cheese is melted and bubbly.
  8. Garnish with chopped cilantro before serving.

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.

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