Vegetarian Stuffed Bell Peppers
Colorful bell peppers filled with a savory mix of quinoa, black beans, and spices, topped with melted cheese for a satisfying vegetarian dinner.
15 min
Prep
30 min
Cook
4
Serves
310
Calories
Macros · per serving
15g protein
45g carbs
11g fat
Ingredients
For 4 servings
- 4 bell pepper
- 1 cup quinoa
- 2 cups water
- 1 can (15 oz) black beans
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup cheddar cheese
- 2 tablespoons tomato paste
- 0.5 cup cilantro
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse quinoa under cold water, then cook with 2 cups of water according to package instructions.
- 3
Halve the bell peppers lengthwise, remove seeds and membranes.
- 4
Dice the onion and mince the garlic.
- 5
In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.
- 6
Add cooked quinoa, black beans, tomato paste, cumin, chili powder, salt, and pepper to the pan. Mix well and cook for another 5 minutes.
- 7
Place bell pepper halves in a baking dish. Fill each with the quinoa-bean mixture.
- 8
Top each stuffed pepper with cheddar cheese.
- 9
Cover baking dish with foil and bake for 20 minutes.
- 10
Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and browned.
- 11
Garnish with chopped cilantro before serving.
Cook it this week.
NeatEat plans Vegetarian Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.