Prep Time: 20 minutes | Cook Time: 25 minutes | Makes: 4 servings
INGREDIENTS:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
INSTRUCTIONS:
- Preheat the grill to medium-high heat.
- In a large bowl, mix cooked quinoa, black beans, corn kernels, diced tomatoes, chopped cilantro, chili powder, ground cumin, salt, and pepper.
- Stuff the halved bell peppers with the quinoa mixture. If using cheese, sprinkle shredded cheese over the stuffed peppers.
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Place the stuffed peppers on the grill and cook for 20-25 minutes, until the peppers are tender and the filling is heated through.
NUTRITION:
Calories: 280 | Protein: 10g | Carbohydrates: 52g | Fat: 4g | Fiber: 11g
CHEF'S KNIFE TIP:
When halving and seeding the bell peppers for stuffed peppers, aim for a clean cut to ensure uniform halves. A sharp chef's knife makes this task easier and helps maintain the shape of the peppers. Additionally, when dicing the tomatoes and chopping the cilantro for the filling, ensure consistent sizes for an even distribution of flavors throughout the stuffing mixture.
