Quinoa Stuffed Bell Peppers with Grilled Salmon
Colorful bell peppers stuffed with a nutritious quinoa mix and topped with grilled salmon for a delicious and healthy dinner.
Quinoa Stuffed Bell Peppers with Grilled Salmon is a dinner recipe ready in about 50 minutes. Each serving has approximately 917 kcal, 68g protein, 91g carbs, 30g fat.
Preheat the oven to 375°F (190°C).
Cook quinoa according to package instructions and set aside.
In a skillet, heat olive oil over medium heat. Add diced red onion and sauté until translucent.
Add black beans, corn, cherry tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir until heated through.
Mix in the cooked quinoa and fresh cilantro, then remove from heat.
Cut the tops off the bell peppers and remove seeds. Fill each pepper with the quinoa mixture.
Place stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes.
While the peppers bake, grill the salmon fillet until cooked through and flaky.
Serve each stuffed pepper topped with a piece of grilled salmon.