Quinoa Stuffed Bell Peppers

15 50 462
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 6
Quinoa Stuffed Bell Peppers
Health Rating


1 dash Black pepper (or to taste)
1/2 cup Black beans, canned (drained)
1/2 tsp Chili powder
3 tbsp Cilantro (coriander) (chopped)
1 tsp Cumin
1/4 cup, crumbled Feta cheese
1 cup Frozen yellow corn kernels
1 tsp Garlic powder
1/2 cup Grape tomatoes (diced)
1/2 cup Green chiles, canned
1/2 tsp Onion powder
1/2 cup Pepper jack cheese
3 cup Quinoa, uncooked (cook as per package instructions)
1 pinch Salt (or to taste)
6 medium pepper(s) Red bell pepper (tops cut, stemmed and seeded)


1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Serve immediately.


Red Peppers

contain high amounts of vitamin C!


Nutrition Facts

Per Portion

Calories 462
Calories from fat 96
Calories from saturated fat 32
Total Fat 10.7 g
Saturated Fat 3.6 g
Trans Fat 0
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 1.8 g
Cholesterol 15.2 mg
Sodium 433 mg
Potassium 924 mg
Total Carbohydrate 73 g
Dietary Fiber 10.0 g
Sugars 6.4 g
Protein 18.5 g

Dietary servings

Per Portion

Grain 4.2
Meat Alternative 0.1
Milk Alternative 0.4
Vegetables 2.3

Energy sources