Mexican · easy
Quinoa Stuffed Peppers
Bell peppers filled with seasoned quinoa and black beans
- 40 min
- Total
- 4
- Serves
- $10.50
- Est. cost
- 340
- Cal/serving
Dietary, as tagged
- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Bell Peppers4 large
- Quinoa1 cup
- Black Beans15 oz can
- Corn1 cup
- Salsa1 cup
- Cumin1 tsp
Method
- 01
Cook quinoa according to package. Preheat oven to 375°F
- 02
Mix quinoa with beans, corn, salsa, and cumin
- 03
Cut tops off peppers, remove seeds. Fill with quinoa mixture
- 04
Place in baking dish with 1/4 inch water. Bake 25-30 minutes until peppers are tender
- 340
- Calories
- 14g
- Protein
- 52g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
