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Rushmore CrossFit

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July 15, 2024

Quinoa and Black Bean Stuffed Bell Peppers

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  3. Cook quinoa according to package instructions.
  4. In a large skillet over medium heat, sauté the onion and garlic until softened.
  5. Add the black beans, diced tomatoes, corn, cumin, paprika, chili powder, salt, and pepper. Cook for about 5 minutes.
  6. Stir in the cooked quinoa until well combined.
  7. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
  8. Cover with aluminum foil and bake for 30 minutes.
  9. If using cheese, remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro before serving.

Macro Breakdown (per serving):

  • Calories: 280
  • Protein: 10g
  • Carbohydrates: 45g
  • Fat: 7g
  • Fiber: 10g

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