Ingredients and Weight:
- Bell peppers (8): 2 lbs
- Quinoa (uncooked): 1 cup
- Black beans (canned, drained): 15 oz
- Corn (canned or frozen): 15 oz
- Onion (chopped): 1 medium
- Bell pepper (chopped): 1 medium
- Jalapeno (seeded and minced, optional): 1 small
- Tomato sauce (15 oz): 1 can
- Cumin: 1 tsp
- Chili powder: 1 tsp
- Salt and pepper: to taste
- Cheese (shredded cheddar or Monterey Jack, optional): 1 cup
Preparation Time: 30 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut bell peppers lengthwise in half and remove seeds and ribs.
- Cook quinoa according to package directions.
- Heat a large skillet over medium heat. Sauté onion, bell pepper, and jalapeno (if using) until softened.
- Stir in black beans, corn, tomato sauce, cumin, chili powder, salt, and pepper. Bring to a simmer.
- Add cooked quinoa to the mixture and combine thoroughly.
- Fill the bell pepper halves with the quinoa mixture.
- Top with shredded cheese, if desired.
- Bake for 45-50 minutes, or until peppers are tender and filling is heated through.
Nutritional Information:
Serving size: 1 stuffed pepper
Calories: 300
Fat: 10g
Protein: 15g
Fiber: 5g
Carbohydrates: 35g
Dish Characteristics:
- Savory, spicy, and filling
- Vibrant and colorful
- Perfect for a vegetarian-friendly Mexican-inspired meal
User Comments:
- "These stuffed peppers were a hit! The filling was flavorful and the bell peppers were perfectly tender."
- "I loved the combination of quinoa, black beans, and corn. It was a delicious and healthy alternative to traditional meat-filled peppers."
- "The jalapeno added just the right amount of heat, but you can adjust the quantity to your own taste preferences."
Special Precautions and Tips:
- Use gloves when working with jalapenos to prevent skin irritation.
- If you don't have a large skillet, you can divide the filling into two smaller ones.
- Cover the peppers loosely with foil during baking to prevent them from burning.
