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Stuffed Bell Peppers with Quinoa and Black Beans
Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans
A nutritious and colorful dinner featuring stuffed bell peppers filled with quinoa, black beans, and vegetables.
Stuffed Bell Peppers with Quinoa and Black Beans

This meal provides a balanced mix of protein, carbohydrates, and fiber to support recovery and energy replenishment after a day of cycling.

Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Stuffed Bell Peppers with Quinoa and Black Beans
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
  5. Add black beans, chopped tomatoes, cooked quinoa, cumin, salt, and pepper. Stir well.
  6. Stuff each bell pepper with the quinoa mixture.
  7. Place stuffed peppers in a baking dish and cover with foil.
  8. Bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for another 10 minutes until cheese is melted.
  9. Serve warm.
Nutrition Per Serving 1000 g Per 100g
Energy 885 kcal 89 kcal
Protein 35 g 3.5 g
Fibre 20 g 2.0 g
Salt 2 g 0.2 g
Sugar 12 g 1.2 g
Carbohydrates 95 g 9.5 g
Fat 40 g 4.0 g
  • 4
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add black beans, chopped tomatoes, cooked quinoa, cumin, salt, and pepper. Stir well.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and cover with foil.

Bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake for another 10 minutes until cheese is melted.

Serve warm.

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