Healthy Stuffed Bell Peppers
A colorful and nutritious one-dish meal filled with protein and fiber, customizable with various ingredients.
Ingredients
For the filling
- 1 cup cooked quinoa or rice Use your preferred grain
- 1 can black beans, rinsed and drained Canned beans for convenience
- 1 cup diced tomatoes Fresh or canned tomatoes
- 1 cup corn kernels Fresh, frozen, or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup shredded cheese Optional topping
For the peppers
- 4 large bell peppers Any color of bell peppers
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a large bowl, combine cooked quinoa or rice, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Mix well.
- Stuff each bell pepper with the filling mixture, pressing down slightly to pack it in.
Baking
- If using, sprinkle shredded cheese on top of stuffed peppers.
- Cover the dish with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.
- Serve and enjoy!
Notes
Feel free to mix and match the ingredients. You can add cooked ground turkey, chicken, or extra vegetables. For a spicier kick, add chopped jalapeños or sprinkle red pepper flakes in the filling. Variations include using feta cheese and olives for a Mediterranean flavor.