We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans
Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans

Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans
A nutritious and filling dinner with a balance of protein, carbs, and vegetables.
Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 400
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 10
    g
     cilantro
  • 1
    item
     lime
Preparation Time: 45 minutes
Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil and sauté chopped onion and garlic until soft.
  5. Add black beans, chopped tomatoes, and cumin to the pan. Cook for 5 minutes.
  6. Mix cooked quinoa with the bean mixture. Season with salt and pepper.
  7. Stuff each bell pepper with the quinoa mixture.
  8. Place stuffed peppers in a baking dish and sprinkle with cheddar cheese.
  9. Bake for 25-30 minutes until peppers are tender.
  10. Garnish with chopped cilantro and a squeeze of lime before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 2500 kcal 208 kcal
Protein 90 g 7.5 g
Fibre 40 g 3.3 g
Salt 3 g 0.3 g
Sugar 20 g 1.7 g
Carbohydrates 320 g 26.7 g
Fat 110 g 9.2 g
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 400
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 10
    g
     cilantro
  • 1
    item
     lime
1
Servings
0

Preheat the oven to 180°C.

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

Cook quinoa according to package instructions.

In a pan, heat olive oil and sauté chopped onion and garlic until soft.

Add black beans, chopped tomatoes, and cumin to the pan. Cook for 5 minutes.

Mix cooked quinoa with the bean mixture. Season with salt and pepper.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and sprinkle with cheddar cheese.

Bake for 25-30 minutes until peppers are tender.

Garnish with chopped cilantro and a squeeze of lime before serving.

Contact About
Privacy Policy Terms of Service Sitemap