Stuffed Bell Peppers with Tofu and Quinoa
These vibrant stuffed bell peppers are packed with high-protein tofu and quinoa, offering a quick, low-calorie meal that's both satisfying and nutritious.
10 min
Prep
15 min
Cook
4
Serves
370
Calories
Macros · per serving
31g protein
45g carbs
9g fat
Ingredients
For 4 servings
- 600 g firm tofu
- 4 bell pepper
- 1 cup quinoa
- 1 cup canned black beans
- 1 onion
- 2 clove garlic
- 1 tbsp olive oil
- 1 cup diced tomatoes
- 1 tsp cumin
- salt — to taste
- black pepper — to taste
- 0.25 cup cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Rinse quinoa under cold water and cook according to package instructions.
- 3
While quinoa is cooking, slice the tops off the bell peppers and remove seeds and membranes.
- 4
Dice the onion and mince the garlic.
- 5
Heat olive oil in a pan over medium heat, add onion and garlic, sauté until soft.
- 6
Crumble tofu into the pan, stir in cumin, salt, and black pepper, cooking until tofu is lightly browned.
- 7
Add the diced tomatoes and black beans to the tofu mixture, stirring occasionally.
- 8
Once quinoa is cooked, combine with the tofu mixture, stirring to mix well.
- 9
Stuff each bell pepper with the tofu-quinoa mixture and place in a baking dish.
- 10
Cover the dish with foil and bake in the oven for 15 minutes.
- 11
Remove foil and bake for another 5 minutes until peppers are tender.
- 12
Garnish with chopped cilantro before serving.
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