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Quinoa Black Bean Stuffed Peppers with Cheese

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

Lunch Dinner
easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
85 g Carbohydrates
24 g Fat
22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 190g bell pepper 59 kcal
  • 164g cooked quinoa 197 kcal
  • 121g black beans, cooked and drained 160 kcal
  • 104g diced tomatoes 19 kcal
  • 30g cheddar cheese, shredded 121 kcal
  • 9g olive oil 80 kcal
  • 3g chili powder 9 kcal
  • 2g ground cumin 8 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. bell pepper
    Preheat oven to 400 F. Cut bell pepper in half lengthwise and remove seeds. Place cut-side up in a baking dish.
  2. cooked quinoablack beansdiced tomatoesolive oilchili powdersalt
    Mix cooked quinoa, black beans, diced tomatoes, olive oil, chili powder, and salt in a bowl.
  3. bell pepper
    Spoon filling into pepper halves. Cover dish with foil and bake 20 minutes.
  4. cheddar cheese
    Remove foil, top with shredded cheese, and bake 5-7 minutes until melted.
  5. Rest 5 minutes before serving.

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