By Miriam Klein
Preheat your oven to 375°F (190°C) and grease a baking dish large enough to fit the bell peppers.
Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared baking dish.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, 1 cup of tomato sauce, the spice blend, salt, and black pepper. If using cheese, add half of it to the mixture.
Stuff each bell pepper with the quinoa mixture, pressing down to fill all the way to the top.
Pour the remaining 0.5 cup of tomato sauce over the filled peppers. If using cheese, sprinkle the remaining cheese over the top.
Drizzle the olive oil over the peppers, then cover the dish with foil.
Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
Remove from the oven and allow to cool for a few minutes before serving.
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This Vegetarian Main Dish Mexican Inspired Gluten-Free recipe is ready in 45 minutes and features large bell peppers, cooked quinoa, black beans and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C) and grease a baking dish large enough to fit the bell peppers.
Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared baking dish.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, 1 cup of tomato sauce, the spice blend, salt, and black pepper. If using cheese, add half of it to the mixture.
Stuff each bell pepper with the quinoa mixture, pressing down to fill all the way to the top.
Pour the remaining 0.5 cup of tomato sauce over the filled peppers. If using cheese, sprinkle the remaining cheese over the top.
Drizzle the olive oil over the peppers, then cover the dish with foil.
Bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
Remove from the oven and allow to cool for a few minutes before serving.
Calories per Serving: 320
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