Quinoa And Vegetable Stuffed Peppers

Ingredients:

• 4 medium bell peppers.
• 1 cup of cooked quinoa. (185g)
• 1 cup of black beans. (cooked, 240g)
• 1 cup of diced tomatoes. (240g)
• 1/2 cup of corn. (cooked, 75g)
• 1 medium onion. (finely chopped, 150g)
• 2 cloves of garlic. (minced)
• 1 tablespoon of olive oil. (15g)
• 1 teaspoon of cumin.
• 1 teaspoon of chili powder.
• Salt to taste.
• Fresh cilantro for garnish.

Kitchen Tools Needed:

• Oven.
• Mixing Bowl.
• Baking Tray.

Method of making:

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds.

In a mixing bowl, combine cooked quinoa, black beans, diced tomatoes, corn, chopped onion, minced garlic, olive oil, cumin, chili powder, and salt. Mix well until all ingredients are incorporated.

Stuff each bell pepper with the quinoa and vegetable mixture and place them upright in a baking tray.

Cover the tray with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.

Garnish with fresh cilantro before serving.

Macros:

• Total Calories: 485kcal.
• Carbs: 50g.
• Proteins: 18g.
• Fats: 15g.