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High-Protein Stuffed Peppers

Colorful and nutritious stuffed peppers filled with quinoa, black beans, and vegetables, offering a satisfying high-protein meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffing Ingredients
  • 1 cup cooked quinoa Make sure quinoa is cooked before adding.
  • 1 cup black beans, rinsed and drained Canned or cooked from scratch.
  • 1 cup corn Frozen or fresh corn works well.
  • 1 cup diced tomatoes Use canned or fresh tomatoes.
  • 1 teaspoon cumin Adjust according to taste.
  • 1 teaspoon chili powder Adjust according to taste.
  • Salt and pepper to taste Add as per preference.
  • 1 cup shredded cheese (optional) Use your favorite type of cheese.
Peppers
  • 4 bell peppers Any color bell peppers can be used.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds.
  3. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
  4. Stuff each bell pepper with the quinoa mixture.
Baking
  1. Place the stuffed peppers in a baking dish and pour a little water at the bottom.
  2. Cover with foil and bake for 25-30 minutes.
  3. If using cheese, remove the foil, top the peppers with cheese, and bake uncovered for an additional 5-10 minutes, until the cheese is melted.
  4. Serve warm.

Notes

Feel free to customize with other vegetables or proteins like ground turkey or chicken. They can also be frozen for up to 3 months.