Macros per serving (approx.): Protein: 15g, Carbohydrates: 30g, Fat: 5g
Please note that exact macro breakdowns can vary depending on specific ingredient brands and portion sizes. This recipe is designed to be healthy and promote fat loss when incorporated into a balanced diet and regular exercise routine.
Ingredients:
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 cup shredded cheddar or pepper jack cheese (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
For the Sauce:
- 1 can (15 ounces) tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff it with a fork and set it aside.
3. Prepare the Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. You can also cut a thin slice off the bottom to help them stand upright if necessary.
4. Prepare the Filling:
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, shredded cheese (if using), ground cumin, chili powder, salt, and black pepper. Mix well to combine.
5. Stuff the Peppers:
- Stuff each bell pepper with the quinoa and black bean mixture, pressing it down gently as you fill them. You can pack them tightly.
6. Prepare the Sauce:
- In a small saucepan, combine the tomato sauce, ground cumin, chili powder, salt, and black pepper. Heat it over low heat for a few minutes until it’s warmed through.
7. Bake:
- Place the stuffed peppers in a baking dish. Pour the tomato sauce mixture over the peppers.
8. Cover and Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
9. Uncover and Bake Again:
- Remove the foil, and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is heated through.
10. Serve: – Carefully remove the stuffed peppers from the oven. Allow them to cool for a few minutes, and then serve them hot. You can garnish with fresh cilantro, avocado, or a dollop of sour cream, if desired.
Enjoy your delicious and wholesome Quinoa and Black Bean Stuffed Peppers!
