Nutritional Information: 960 Calories | 29g Fat | 640mg Sodium | 141g Carbs | 38g Protein | 21g Fiber
Yields: 8 servings | Total Time: 45 minutes
Ingredients:
- 4 bell pepper
- 4 cups quinoa (cooked)
- 2 tablespoons olive oil
- 1/2 yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup black beans
- 1 cup corn
- 1 cup tomato sauce (Italian)
- 1 cup shredded
Instructions:
- Preheat your oven to 350°F. Cook the quinoa per the directions on the package, if it’s not already prepared. Cut off the tops of the peppers, and wash out the insides, making sure to remove all of the seeds. Dry thoroughly and set aside in a glass dish.
- Heat the olive oil in a large skillet. Cook the onions on medium heat until fragrant. Add in the garlic, and cook for one more minute. Then, pour in the quinoa, black beans, corn and tomato sauce. Stir over low heat until warmed and mixed well.
- Stuff each pepper with one cup of the quinoa mixture, or until the mixture is brimming at the top of each pepper. Then, add 1/4 cup of cheese on top of each pepper. Next, pour about 1/4 cup of water into the bottom of the baking dish to help the peppers soften while baking. Cover with foil and bake on 350°F 30 minutes. Lastly, remove the foil and bake the dish for another 15 minutes, allowing the cheese to melt and brown. Serve while warm and enjoy!
Source: https://www.yummly.com/#recipe/Vegetarian-Stuffed-Peppers-1913745
