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Zack

Stuffed Bell Peppers

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Stuffed bell peppers filled with quinoa, black beans, corn, and mozzarella cheese baked for a hearty vegetarian meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 410
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 4 yellow or red bell peppers halved and seeded
  • 2 cups cooked quinoa
  • 1 can 15 oz black beans drained and rinsed
  • 1 cup corn kernels
  • ½ cup red onion finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh cilantro chopped

Equipment

Baking Sheet
Baking Sheet
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Baking Sheet
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 375°F.
  2. Place pepper halves in a baking dish.
  3. In a bowl, combine cooked quinoa, black beans, corn, red onion, olive oil, salt, and black pepper.
  4. Fill each pepper half evenly with the mixture.
  5. Cover with foil and bake for 25 minutes.
  6. Remove foil, sprinkle mozzarella cheese on top, and bake for 10 more minutes until cheese melts.
  7. Remove from oven and sprinkle with cilantro before serving.

Nutrition

Calories: 410kcalCarbohydrates: 50gProtein: 19gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 24mgSodium: 359mgPotassium: 759mgFiber: 12gSugar: 9gVitamin A: 3959IUVitamin C: 155mgCalcium: 191mgIron: 4mg

Notes

Use any cooked grain if quinoa is unavailable.
Bake uncovered longer for lightly browned cheese.
Serve warm for best texture.

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