By Caitlin Howard
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
In a large bowl, combine the cooked quinoa, drained and rinsed black beans, corn, salsa, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Stuff each bell pepper with the quinoa and black bean mixture, pressing down lightly to pack the filling.
Place the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom of the dish to help steam the peppers during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded cheese evenly over the top of each stuffed pepper.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
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This Main Course Vegetarian Mexican-Inspired recipe is ready in 45 minutes and features bell peppers, cooked quinoa, black beans and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
In a large bowl, combine the cooked quinoa, drained and rinsed black beans, corn, salsa, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Stuff each bell pepper with the quinoa and black bean mixture, pressing down lightly to pack the filling.
Place the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom of the dish to help steam the peppers during baking.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded cheese evenly over the top of each stuffed pepper.
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy!
Calories per Serving: 350
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