Quinoa and Black Bean Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of quinoa, black beans, corn, and spices, topped with avocado and fresh cilantro.
Quinoa and Black Bean Stuffed Bell Peppers is a dinner recipe ready in about 50 minutes. Each serving has approximately 640 kcal, 41g protein, 83g carbs, 18g fat. It fits a vegetarian and high-protein diet.
Preheat the oven to 375°F (190°C).
Cook quinoa according to package instructions.
In a skillet, heat olive oil over medium heat. Add black beans, corn, cumin, chili powder, and salt. Stir and cook for 5 minutes.
Combine cooked quinoa with the bean mixture. Mix well.
Slice the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa and black bean mixture.
Place stuffed peppers upright in a baking dish and cover with foil. Bake for 25 minutes.
Remove foil and bake for an additional 10 minutes until peppers are tender.
Top with diced avocado and chopped cilantro before serving.