Ingredients and Weight:
- 8 bell peppers (large, any color)
- 2 cups cooked quinoa
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and ribs.
- In a large bowl, combine quinoa, onion, celery, carrots, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper.
- Stuff bell peppers with quinoa mixture, mounding slightly.
- Sprinkle with cheddar cheese, if desired.
- Bake for 45 minutes, or until peppers are tender and filling is heated through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5 grams
- Protein: 10 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
Dish Characteristics:
- Vegetarian
- Colorful and visually appealing
- Savory and flavorful
- Easy to customize with different fillings and toppings
User Comments:
- "This dish is so delicious and filling. I love the variety of flavors and textures."
- "I made these for a dinner party and they were a huge hit. Everyone raved about how good they were."
- "I'm not a vegetarian, but I still really enjoyed this dish. It's a great way to get more vegetables in your diet."
Special Precautions and Tips:
- Be careful not to overcook the quinoa, as it can become mushy.
- Use a variety of colors of bell peppers for a more visually appealing dish.
- Add other vegetables to the filling, such as zucchini, mushrooms, or spinach.
- Top with salsa, sour cream, or guacamole for extra flavor and texture.
