Quinoa & Black Bean Stuffed Peppers
Delicious bell peppers stuffed with quinoa, black beans, corn, and spices, topped with avocado for a creamy finish.
Quinoa & Black Bean Stuffed Peppers is a dinner recipe ready in about 50 minutes. Each serving has approximately 503 kcal, 32g protein, 63g carbs, 14g fat. It fits a vegetarian and high-protein diet.
Preheat the oven to 375°F (190°C).
Cook quinoa according to package instructions and set aside.
In a large bowl, mix cooked quinoa, black beans, corn, olive oil, cumin, chili powder, garlic powder, salt, and pepper.
Cut the tops off the bell peppers and remove the seeds.
Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
Cover the dish with foil and bake for 25 minutes.
Remove foil and bake for an additional 10 minutes.
Top each pepper with diced avocado and fresh cilantro before serving.