colombian

Quinoa and Black Bean Stuffed Bell Pepper with Fresh Cheese

Name: Quinoa and Black Bean Stuffed Bell Pepper with Fresh Cheese
Yield: 1 serving
Cuisine: colombian
Ingredients: 192 g bell pepper, whole (large); 140 g cooked quinoa; 122 g cooked black beans, drained; 105 g tomato, diced; 22 g scallion, sliced; 39 g queso fresco, crumbled; 12 g olive oil; 2 g ground cumin; 0.87 g kosher salt; 39 g water

This baked dish pairs bell pepper, whole with cooked quinoa, cooked black beans, drained and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

81 g Carbohydrates

26 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

192g bell pepper, whole (large) 60 kcal
140g cooked quinoa 168 kcal
122g cooked black beans, drained 161 kcal
105g tomato, diced 19 kcal
22g scallion, sliced 8 kcal
39g queso fresco, crumbled 117 kcal
12g olive oil 106 kcal
0.87 tsp (2g) ground cumin 8 kcal
0.44 tsp (1g) kosher salt 0 kcal
39g water 0 kcal

Cooking instructions

bell pepper
Preheat oven to 375 F (190 C). Cut the top off the bell pepper and remove seeds.
cooked quinoacooked black beanstomatoscallionground cuminkosher salt
Mix cooked quinoa, black beans, tomato, scallion, cumin, and salt in a bowl.
bell pepperqueso fresco
Stir in half the queso fresco. Stuff the mixture tightly into the bell pepper.
bell pepperolive oilwater
Place pepper in a small baking dish, add 2-3 tbsp water to the dish, and drizzle olive oil over the pepper.
bell pepperqueso fresco
Bake 28-35 minutes until the pepper is tender. Top with remaining queso fresco and bake 3 more minutes to soften.
Rest 5 minutes, then serve warm with any pan juices spooned over the top.