By Robyn Burton
Preheat the oven to 375°F (190°C).
Cut the bell peppers in half lengthwise, remove the seeds, and lightly brush the outside of the peppers with olive oil. Place them cut side up on a baking sheet.
In a large mixing bowl, combine cooked quinoa, black beans (drained and rinsed), corn, diced tomatoes, 1 tablespoon olive oil, cumin, chili powder, salt, and black pepper. Stir until well mixed.
Spoon the quinoa mixture into each halved bell pepper, packing it down gently, and top with shredded cheddar cheese, if using.
Bake the stuffed peppers in the preheated oven for about 25-30 minutes until the peppers are tender and the cheese is bubbling and golden.
While the peppers are baking, prepare the side salad by tossing mixed salad greens with olive oil, salt, and pepper.
Serve the stuffed peppers hot, alongside the fresh salad greens.
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By Robyn Burton
This Vegetarian Mexican-Inspired Main Course Gluten-Free recipe is ready in 45 minutes and features large bell peppers (halved), quinoa (cooked), canned black beans and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 375°F (190°C).
Cut the bell peppers in half lengthwise, remove the seeds, and lightly brush the outside of the peppers with olive oil. Place them cut side up on a baking sheet.
In a large mixing bowl, combine cooked quinoa, black beans (drained and rinsed), corn, diced tomatoes, 1 tablespoon olive oil, cumin, chili powder, salt, and black pepper. Stir until well mixed.
Spoon the quinoa mixture into each halved bell pepper, packing it down gently, and top with shredded cheddar cheese, if using.
Bake the stuffed peppers in the preheated oven for about 25-30 minutes until the peppers are tender and the cheese is bubbling and golden.
While the peppers are baking, prepare the side salad by tossing mixed salad greens with olive oil, salt, and pepper.
Serve the stuffed peppers hot, alongside the fresh salad greens.
Calories per Serving: 450
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