Clean Eating Stuffed Bell Peppers: 7 Steps to Deliciousness
Healthy and delicious stuffed bell peppers filled with quinoa and vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- Slice the tops off the bell peppers and remove seeds.
- In a bowl, mix cooked quinoa, black beans, corn, cumin, paprika, and salt.
- Stuff the mixture into each bell pepper.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables to the filling.
- Leftovers can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg