Stuffed Bell Peppers with Quinoa and Black Beans
- Ingredients: 4 large bell peppers (tops cut and seeded), 1 cup cooked quinoa, 1 cup black beans (drained and rinsed), 1/2 cup corn, 1/2 cup diced tomatoes, 1 tsp chili powder, 1/2 tsp cumin, salt, pepper, shredded cheese (optional).
- Method: Preheat the oven to 375°F (190°C). Mix quinoa, black beans, corn, tomatoes, chili powder, and cumin in a bowl. Season with salt and pepper. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Cover with foil and bake for 20-25 minutes. Top with cheese, if desired, and bake an additional 5 minutes uncovered. Serve with avocado slices or salsa.
- Calories: 280 kcal per serving
- Protein: 10g
- Carbohydrates: 40g
- Fat: 8g
- Key Nutrients: High in fiber, vitamin C, magnesium, and plant-based protein.
