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STUFFED BELL PEPPERS
03

STUFFED BELL PEPPERS

NUTRITION
HEALTHY RECIPES
Sep 01, 2024

STUFFED BELL PEPPERS

These Stuffed Bell Peppers are a wholesome and vibrant meal perfect for any time of day. Halved and deseeded bell peppers are filled with a hearty mixture of cooked quinoa, black beans, and corn, all brought together with a touch of tomato sauce and seasoned with cumin, salt, and pepper. This dish is a nutritional powerhouse that balances protein, fibre, and essential vitamins. The peppers are roasted to perfection, allowing the flavours to meld beautifully. Whether you’re looking for a light dinner or a satisfying lunch, these stuffed peppers are a great option that’s delicious and easy to prepare.

RECIPE CATEGORY

Entrée

SERVING SIZE

1

CUISINE

Mexican

PREPARATION / TECHNIQUES

Bake, Prepared in Advance

OCCASION / HOLIDAY

Weeknight Dinner, Potluck, Family Meal, Cinco de Mayo

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegetarian, Vegan, Gluten-Free, High Fibre, Low Fat

DISH TYPE

Main Course

INGREDIENTS FOR STUFFED BELL PEPPERS

  • 1 large bell pepper, halved and deseeded
  • 1/4 cup quinoa, cooked
  • 1/4 cup black beans, rinsed
  • 1/4 cup corn kernels
  • 1 tbsp tomato sauce
  • 1/2 tsp cumin
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 180 kcal
  • Protein: 6g
  • Carbohydrates: 30g
  • Sugars: 5g
  • Fat: 5g
  • Saturated Fat:7g
  • Sodium: 300mg
  • Fibre: 6g
  • Vitamin C: 150% of Daily Value (DV)
  • Iron: 10% of Daily Value (DV)

PREPARATION FOR STUFFED BELL PEPPERS

  1. Prepare the Filling: Preheat the oven to 190°C (375°F). Combine the cooked quinoa, black beans, corn, tomato sauce, cumin, salt, and pepper in a bowl. Mix well to distribute the ingredients evenly.
  1. Stuff the Peppers: Place the halved bell peppers on a baking sheet lined with parchment paper. Fill each pepper half with the quinoa mixture, then gently press it down to ensure a tight pack.
  1. Bake the Peppers: Bake in the oven for 25-30 minutes or until the peppers are tender and the filling is heated.
  1. Serve: Remove from the oven and cool slightly before serving. Enjoy these stuffed peppers as a main dish, with a side salad or crusty bread.

PREP TIME

10 minutes

COOKING TIME

30 minutes

TIPS FOR STUFFED BELL PEPPERS

  • For added flavour, top the stuffed peppers with shredded cheese or a sprinkle of nutritional yeast before baking.
  • If you’re short on time, prepare the filling a day in advance and store it in the fridge until ready to use.
  • Serve with a dollop of sour cream or a squeeze of fresh lime juice for an extra burst of flavour.

VARIATIONS

  • Add some diced onions or garlic to the filling for extra flavour.
  • Swap the quinoa for brown rice or couscous if preferred.
  • Mix some chopped jalapeños or a dash of hot sauce to the filling for a spicier version.

PREPPING AND STORAGE

  • Fridge: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezer: Freeze stuffed peppers individually by wrapping them tightly in aluminium foil or plastic wrap and placing them in a freezer-safe bag. You can freeze them for up to 2 months. Reheat in the oven directly from frozen, adding an extra 10-15 minutes to the cooking time.

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