Quinoa Stuffed Bell Peppers
Colorful bell peppers stuffed with a savory mixture of quinoa, black beans, corn, and spices, topped with avocado and a sprinkle of cheese.
Quinoa Stuffed Bell Peppers is a dinner recipe ready in about 50 minutes. Each serving has approximately 640 kcal, 40g protein, 80g carbs, 18g fat. It fits a vegetarian and high-protein diet.
Preheat the oven to 375°F (190°C).
Cook the quinoa according to package instructions.
In a bowl, mix the cooked quinoa, black beans, corn, cumin, salt, and pepper.
Cut the tops off the bell peppers and remove the seeds.
Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
Drizzle olive oil over the stuffed peppers and cover with foil.
Bake for 25 minutes, then remove the foil and top with cheddar cheese.
Bake for an additional 10 minutes until the cheese is melted.
Serve topped with sliced avocado.