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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.
For 4 servings
Cook the quinoa
Prepare the peppers and vegetables
Combine the filling
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This recipe goes great with these complete meals
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.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 664.78 calories per serving with 33.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Stuff and bake the peppers
Garnish and serve
Add 1/2 cup of cooked lentils or crumbled firm tofu to the quinoa mixture for an extra protein boost.
This recipe is already vegan. Just ensure no animal products are used in preparation.
Use sweet orange or yellow bell peppers. You can also top with a small amount of low-sodium Monterey Jack cheese before the final 5 minutes of baking.
Use pre-cooked quinoa pouches to save time on the cooking step. Simply mix it in with the sautéed vegetables.
Being low in sodium and rich in potassium from vegetables, this dish supports healthy blood pressure levels.
The combination of quinoa, black beans, and vegetables provides a high amount of dietary fiber, which aids digestion and promotes a feeling of fullness.
Quinoa is a complete protein, and when combined with black beans, it creates a powerful protein source for muscle repair and energy.
Colorful bell peppers are loaded with vitamins A and C, which are powerful antioxidants that help protect your cells from damage.
Yes, they are very healthy. They are packed with plant-based protein from quinoa and beans, high in fiber, and loaded with vitamins and minerals from the vegetables. This low-sodium version is particularly good for heart health.
Each stuffed pepper half contains approximately 300-350 calories, making it a well-balanced and satisfying meal.
Absolutely. You can prepare the filling a day or two in advance. Alternatively, you can assemble the stuffed peppers completely, cover, and refrigerate them for up to 24 hours before baking.
This recipe minimizes sodium by using no-salt-added canned beans and corn, using only a tiny amount of salt, and building flavor with herbs, spices, garlic, onion, and lime juice instead.
