Description
Take your meatless meal game to new heights with this easy, stuffed pepper recipe. Made with quinoa, black beans, tomatoes, cumin, lime, and baby spinach, this healthy dish is packed with fresh Mexican flavors and ready in 30 minutes.
Ingredients
Units
Scale
- 2 red/yellow/orange bell peppers
- 2 tsp extra virgin olive oil
- 1 clove garlic
- 1/4 red onion
- 1 cup cooked quinoa
- 1/2 cup canned diced tomatoes
- 1/2 can black beans (7.5oz/ 213g), rinsed and drained
- 1/4 tsp salt
- 1 tsp cumin
- 1/2 lime
- 1 cup baby spinach
- 1/4 cup sharp cheddar cheese
Instructions
- Preheat the oven to 400℉ (200℃).
- Cut the peppers in half. Remove the seeds and white membranes.
- Spray a baking tray with baking spray (or a drizzle of olive oil).
- Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).
- While the peppers are in the oven, shred the baby spinach and set aside.
- Crush the garlic, and finely dice the onion.
- Add the olive oil, onion, and garlic to a large non-stick frying pan. Stir fry over medium heat until the onion is soft and translucent.
- Add the cooked quinoa, diced tomatoes, black beans, salt, and cumin to the pan.
- Juice the lime over the pan.
- Stir-fry the ingredients for a couple of minutes, then add the shredded spinach to the pan. Continue to cook until the spinach is wilted.
- Return to the cooked peppers. Fill the peppers with the quinoa and black bean mixture.
- Sprinkle a tablespoon of cheddar cheese over pepper half. Return the peppers to the baking tray, and cook for another 5 minutes or until the cheese begins to bubble.
- Remove the baking tray from the oven, and serve warm.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 363
- Sugar: 9.6 g
- Sodium: 378 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 60.2 g
- Fiber: 16.5 g
- Protein: 15.6 g