"Ingredients:
- 4 bell peppers
- 1 cup quinoa
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cheese
- 2 tbsp olive oil
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut off the tops of the peppers, and remove the seeds.
3. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender.
4. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until lightly browned.
5. Mix in cooked quinoa, black beans, corn, cumin, chili powder, paprika, and salt and pepper. Stir until well mixed.
6. Stuff each bell pepper with the quinoa and black bean mixture.
7. Place stuffed bell peppers in a baking dish, and cover with aluminum foil.
8. Bake in the preheated oven for 25-30 minutes. Remove foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5 minutes, or until cheese is melted.
Cooking time: 1 hour
Nutrition Info per serving:
Calories: 367.9
Protein: 16.3g
Carbohydrates: 51.3g
Dietary Fiber: 10.8g
Sugars: 5.8g
Fat: 12.4g
Saturated Fat: 4.1g
Cholesterol: 17.2mg
Vitamin A Iu: 1972.3IU
Niacin Equivalents: 4.6mg
Vitamin B6: 0.4mg
Vitamin C: 79.8mg
Folate: 159.2mcg
Calcium: 248.8mg
Iron: 4.2mg
Magnesium: 102.6mg
Potassium: 741.8mg
Sodium: 330.4mg
Thiamin: 0.2mg"
Please join our facebook group for more recipes and tipsClick Here to join
Post a Comment