By Caitlin Howard
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water and drain. Cook the quinoa according to package instructions or boil in 2 cups of water until fluffy, about 15-20 minutes.
While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Lightly coat the outside of the peppers with olive oil.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the cooked quinoa, drained black beans, corn, cumin, chili powder, salt, and black pepper. Stir and cook for another 5 minutes. Remove from heat and mix in the lime juice and cilantro.
Arrange the cleaned bell peppers in a baking dish. Spoon the quinoa and bean mixture into each pepper, pressing down to fill them completely.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to slightly char the top of the filling, if desired.
Remove from the oven and let cool slightly before serving. Garnish with extra cilantro, if desired.
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This Vegetarian Main Course Healthy Gluten-Free recipe is ready in 45 minutes and features Bell peppers, Quinoa, Black beans and other delicious ingredients. Contains 300 calories total.
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water and drain. Cook the quinoa according to package instructions or boil in 2 cups of water until fluffy, about 15-20 minutes.
While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Lightly coat the outside of the peppers with olive oil.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the cooked quinoa, drained black beans, corn, cumin, chili powder, salt, and black pepper. Stir and cook for another 5 minutes. Remove from heat and mix in the lime juice and cilantro.
Arrange the cleaned bell peppers in a baking dish. Spoon the quinoa and bean mixture into each pepper, pressing down to fill them completely.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to slightly char the top of the filling, if desired.
Remove from the oven and let cool slightly before serving. Garnish with extra cilantro, if desired.
Calories per Serving: 300
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