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Colorful bell peppers are stuffed with a hearty mix of cooked quinoa, finely diced vegetables like zucchini and corn, and savory herbs, then baked until the peppers are sweet and tender. A complete meal in an edible bowl.
Vibrant bell peppers filled with a hearty mix of fluffy quinoa, black beans, sweet corn, and zucchini. Seasoned with cumin and oregano, this baked dish is a colorful, satisfying, and heart-healthy meal.
Serving size: 1 piece
Quinoa and black beans provide complete plant-based protein, essential for muscle health and satiety.
Bell peppers, quinoa, black beans, and other vegetables contribute over 8g of fiber per serving.
Prepared with fresh, whole ingredients and herbs, significantly minimizing sodium intake.
Bell peppers are an excellent source of immune-boosting Vitamin C and antioxidants.
Low in sodium, high in fiber, and plant-based, supporting cardiovascular well-being.
Yes, these stuffed bell peppers are exceptionally healthy. They are packed with fiber from a variety of vegetables and quinoa, provide complete plant-based protein, and are prepared with minimal sodium, making them heart-friendly and suitable for various dietary needs.
One large stuffed bell pepper typically contains approximately 350-450 calories, depending on the size of the pepper and the exact quantity of filling. It's a satisfying meal with a balanced macronutrient profile.
Yes, you can prepare the quinoa filling a day in advance and store it in the refrigerator. Stuff the peppers just before baking. Cooked stuffed peppers can be refrigerated for 3-4 days and reheated.
These stuffed peppers are designed to be a complete meal on their own. However, you can serve them with a light green salad dressed with a lemon vinaigrette or a side of steamed green beans for added freshness and vegetables.
While quinoa is a whole grain, it offers a good fiber-to-carb ratio. For a very low-carb diet, you could substitute some of the quinoa with cauliflower rice or add more non-starchy vegetables to the filling.
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Colorful bell peppers are stuffed with a hearty mix of cooked quinoa, finely diced vegetables like zucchini and corn, and savory herbs, then baked until the peppers are sweet and tender. A complete meal in an edible bowl.
This american dish is perfect for dinner. With 664.78 calories and 33.41g of protein per serving, it's a low-sodium, low-fat, high-fiber, low-cholesterol, muscle-gain option for your meal plan.
Cook the quinoa
Prepare the peppers and vegetables
Combine the filling
Stuff and bake the peppers
Garnish and serve
