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High Protein Stuffed Bell Peppers

Stuff your bell peppers with vegetarian, diet-friendly ingredients to guarantee a totally gluten-free dish that is just as tasty and filling as otherwise. It uses quinoa instead of the more typically used rice.

Prep Time 1 hour and 20 minutes
Serves: 6
Difficulty Level: Low
High Protein Stuffed Bell Peppers Image Source: Tasteofhome
Ingredients for Cheesy Quinoa & Black Bean Stuffed Bell Peppers:
Quinoa - 1 cup
Salt - to taste
Bell peppers - 6 large
Black beans - 1 can (drained)
Cheddar cheese - 4 cups (divided)
Cumin - 1 tsp.
Cilantro - 1/2 cup (chopped)
Green onions - 3-4 (finely chopped)
Method of preparing the Cheesy Quinoa & Black Bean Stuffed Bell Peppers:
  1. Preparing the quinoa: In a medium saucepan filled with 2 cups of water, place the quinoa and 1/2 teaspoon of salt and bring to boil. Cover the saucepan and reduce the boil to a simmer, and let cook for 15 minutes. Remove from heat and leave covered for another 10 minutes. Place the quinoa on a baking dish and allow it to quickly cool.
  2. Preparing the bell peppers: boil 3 quarts of water and add 2 teaspoons of salt. Slice the top of the bell peppers (1/2 to 1 inch from the top) and remove the core. Cook the bell peppers in the boiling water for 3 minutes. Optional: You may use the cut parts of the bell pepper with the quinoa stuffing.
  3. Combine the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, cumin, cilantro, and most of the green onion.
  4. Stuff the bell peppers with this stuffing, and add 1/4 cup of water at the base of the peppers.
  5. Cover the stuffed peppers with aluminum foil and bake everything at 350°F/ 180°C. After 35 minutes, remove from oven and top the bell peppers with the remaining 2 cups of cheese and return to bake for another 5-10 minutes.
  6. Top with the remaining green onions before serving.
Chef's Tip:
You may add some Mexican chorizo with the stuffing for a non-vegetarian alternative.
Source: Simplyrecipes.com
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