Quinoa Black Bean Stuffed Peppers
Colorful bell peppers are filled with a hearty quinoa and black bean mixture seasoned with cumin and fresh lime. This vegetarian dish is naturally low in sodium and packed with plant-based protein and fiber.
Colorful bell peppers stuffed with spiced quinoa and black beans for a filling vegetarian low sodium meal.
Nutrition per serving
Ingredients
Vegetables
Grains
Protein
Spices
Aromatics
Fat
Instructions
Cook the Quinoa
Rinse quinoa thoroughly and cook it in 2 cups of water over medium heat for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool slightly.
Prepare the Filling
In a large bowl combine cooked quinoa, drained black beans, cumin, lime juice, lime zest, and olive oil. Stir everything together until well combined and the flavors are distributed evenly.
Fill the Peppers
Preheat oven to 375 degrees Fahrenheit. Place peppers in a baking dish and spoon the quinoa filling generously into each pepper, pressing down lightly to pack the filling.
Bake Until Tender
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until the peppers are tender and the tops are lightly golden.
Substitutions
Common mistakes
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