Protein-packed quinoa makes this a natural vegan entree (omit cheese if vegan). If you prefer tomatoes to peppers, use a large tomato such as Beefsteak and reduce the cooking time by half. (Picture at left shows precooked pepper; color will not be as bright after cooking.)
(To cook quinoa, I add one part quinoa to two parts water, bring to a boil, and boil gently, stirring occasionally, for 15-20 minutes. Some people use more water, some less. Just make sure water is absorbed and quinoa is soft and fluffy. You can add salt if you want.)
Preheat oven to 350 F. Combine quinoa, black beans, corn, onion, and tomatoes. In another bowl, combine olive oil, lime juice, cilantro, garlic powder, cumin, and salt. Add quinoa mixture and toss to combine thoroughly.
Cut the tops off the bell peppers and scoop out the cores. Fill peppers with quinoa mixture and place in a deep pan or ovenproof dish. Pour half an inch of liquid (water is fine, or you can use broth or juice) around peppers. Cover with a lid or foil, and bake for an hour or until peppers are desired tenderness. If using cheese, place on top of peppers and bake uncovered for another 2 to 5 minutes until cheese is melted.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 51 | ||
Calories from Fat: 26 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.8mg | 0 % | |
Potassium 232.1mg | 6 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 4.6g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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