Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Health Rating
Prep Cook Ready in Servings
20 min 30 min 50 min 6


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
1 pinch Salt (or to taste)
6 medium pepper(s) Red bell pepper (tops cut, stemmed and seeded)


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

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

Spoon the filling each 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.

Nutrition Facts

Per Portion

Calories 484  
Calories from fat 100  
Calories from saturated fat 33  
Total Fat 11.2  g
Saturated Fat 3.7  g
Trans Fat 0  g
Polyunsaturated Fat 3.3  g
Monounsaturated Fat 1.9  g
Cholesterol 15.7  mg
Sodium 452  mg
Potassium 961  mg
Total Carbohydrate 77  g
Dietary Fiber 10.5  g
Sugars 6.5  g
Protein 19.4  g

Dietary servings

Per Portion

Grain 4.5
Meat Alternative 0.1
Milk Alternative 0.4
Vegetables 2.4

Energy sources

Pygal 63% 460.24704333 230.50316235 21% 292.574245476 202.536573886 16% 337.735857236 118.098733844 63% 21% 16% Carbohydrates Fat Protein
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