By Ebenezer Obiri
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water and then cook it according to package instructions. Typically, you would use 2 cups of water for 1 cup of quinoa. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
In a large mixing bowl, combine the cooked quinoa, black beans (drained and rinsed), diced tomatoes (with their juices), Italian spices, salt, and black pepper. Mix well until everything is evenly combined.
Stuff the mixture into each bell pepper, pressing it down gently to pack it in. Fill the peppers to the top with the quinoa and bean mixture.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes to lightly brown the tops.
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed bell peppers warm!
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By Ebenezer Obiri
This recipe is ready in 45 minutes and features Bell Peppers, Quinoa, Diced Tomatoes and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water and then cook it according to package instructions. Typically, you would use 2 cups of water for 1 cup of quinoa. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
In a large mixing bowl, combine the cooked quinoa, black beans (drained and rinsed), diced tomatoes (with their juices), Italian spices, salt, and black pepper. Mix well until everything is evenly combined.
Stuff the mixture into each bell pepper, pressing it down gently to pack it in. Fill the peppers to the top with the quinoa and bean mixture.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes to lightly brown the tops.
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed bell peppers warm!
Calories per Serving: 320
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