Quinoa Stuffed Bell Peppers

15 50 353
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 6
Quinoa Stuffed Bell Peppers
Health Highlights


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


  1. Preheat oven to 350°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 the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated all the way through, about 25-30 minutes.
  4. Serve immediately.

Nutrition Facts

Per Portion

Calories 353
Calories from fat 80
Calories from saturated fat 29.2
Total Fat 8.8 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.2 g
Cholesterol 15.2 mg
Sodium 441 mg
Potassium 766 mg
Total Carbohydrate 58 g
Dietary Fiber 9.0 g
Sugars 6.4 g
Protein 14.5 g

Dietary servings

Per Portion

Grain 2.8
Meat Alternative 0.1
Milk Alternative 0.4
Vegetables 2.3

Energy sources