How To Make Rocco DiSpirito’s Quinoa-Stuffed Bell Peppers Recipe
A delicious and healthy meal packed with protein and veggies.
Serves:
Ingredients
- 4 bell peppers
- 1 cup of quinoa
- 1 can of black beans
- 1 tomato, diced
- ½ red onion, diced
- 2 garlic cloves, minced
- 1 tsp of ground cumin
- ½ tsp of smoked paprika
- 1 lime, juiced
- Salt and pepper
- 1 tbsp of olive oil
Instructions
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Preheat the oven to 375°F.
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Cut the tops off the bell peppers and remove the seeds.
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Cook quinoa according to package directions.
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In a large bowl, combine cooked quinoa, black beans, tomato, onion, garlic, cumin, smoked paprika, lime juice, salt, and pepper.
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Stuff the bell peppers with the quinoa mixture.
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Drizzle with olive oil.
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Bake for 35 minutes or until the bell peppers are soft and the filling is hot.
Nutrition
- Calories : 339kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 193mg
- Total Carbohydrates : 60g
- Dietary Fiber : 14g
- Sugar : 7g
- Protein : 14g
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