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Quinoa-Stuffed Bell Peppers: A Colorful, Nutrient-Packed Meal Rich in Protein and Fiber
Colorful, hearty, and packed with plant-powered nutrition, these stuffed bell peppers are a delicious twist on a classic comfort food. Loaded with quinoa, black beans, corn, and a hint of cumin, they’re topped with melted cheese for the perfect finish. Whether you're searching for stuffed peppers for a family dinner or a satisfying vegan stuffed capsicum recipe (just skip the cheese), this dish offers a fiber-rich, protein-filled option that doesn’t compromise on Flavour. It also works beautifully as a recipe for stuffed red peppers when you want to brighten up your plate with bold, nutritious ingredients.
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, mix quinoa, black beans, corn, cumin, and half of the cheese.
- Stuff the mixture into the bell peppers and top with remaining cheese.
- Place in a baking dish and bake for 25-30 minutes.
Notes
Calorific and Macro Values:
- Total Calories: 631 kcal
- Protein: 30g
- Carbohydrates: 85g
- Fat: 20g
- Fiber: 18g
- Bell peppers are high in vitamin C and antioxidants.
- Quinoa is a complete protein and high in fiber.
- This dish is filling and nutritious.
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