How To Make Jicama and Quinoa Stuffed Bell Peppers
Delicious bell peppers stuffed with a flavorful blend of jicama and quinoa.
Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes
Serves:
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup quinoa, cooked
- 1 cup jicama, diced
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- Optional toppings: avocado, salsa, shredded cheese
Instructions
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Preheat oven to 375°F (190°C).
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In a large bowl, combine cooked quinoa, jicama, black beans, cherry tomatoes, red onion, cilantro, cumin, chili powder, lime juice, salt, and pepper.
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Stuff each bell pepper half with the quinoa mixture and place on a baking sheet.
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Bake for 30-35 minutes or until peppers are tender and filling is heated through.
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Serve hot with optional toppings, if desired.
Nutrition
- Calories : 267kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 241mg
- Total Carbohydrates : 54g
- Dietary Fiber : 12g
- Sugar : 9g
- Protein : 11g
Want to share your own twist on this Jicama and Quinoa Stuffed Bell Peppers recipe or discuss other creative stuffed pepper ideas? Head over to the Recipe Sharing section of our forum and join the conversation!
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