Quinoa and Black Bean Stuffed Peppers
Colorful bell peppers stuffed with a hearty mixture of quinoa, black beans, corn, and spices, topped with avocado and served with a side of mixed greens.
Quinoa and Black Bean Stuffed Peppers is a dinner recipe ready in about 55 minutes. Each serving has approximately 875 kcal, 66g protein, 88g carbs, 30g 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 large bowl, combine cooked quinoa, black beans, corn, chili powder, cumin, salt, and pepper.
Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
Place stuffed peppers upright in a baking dish, drizzle with olive oil, and cover with foil.
Bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
While the peppers are baking, prepare a side of mixed greens.
Serve the stuffed peppers topped with avocado and the side of mixed greens.