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Vegan Mexican Stuffed Bell Peppers
Vegan Mexican Stuffed Bell Peppers

Vegan Mexican Stuffed Bell Peppers
Flavorful bell peppers stuffed with a Mexican-inspired quinoa and black bean filling.
Vegan Mexican Stuffed Bell Peppers

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     black bean
  • 100
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tbsp
     olive oil
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Vegan Mexican Stuffed Bell Peppers
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 translucent.
  5. Add black beans, corn, diced tomatoes, cumin, chili powder, and salt. Cook for 5 minutes.
  6. Stir in cooked quinoa and lime juice. Mix well.
  7. Stuff each bell pepper with the quinoa mixture.
  8. Place stuffed peppers in a baking dish and cover with foil.
  9. Bake for 25-30 minutes until peppers are tender.
  10. Garnish with chopped cilantro before serving.
Nutrition Per Serving 800 g Per 100g
Energy 594 kcal 74 kcal
Protein 22 g 2.8 g
Fibre 18 g 2.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 98 g 12.3 g
Fat 15 g 1.9 g
  • 4
    item
     bell pepper
  • 150
    g
     quinoa
  • 200
    g
     black bean
  • 100
    g
     corn
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     chili powder
  • 1
    tbsp
     olive oil
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 1
    tsp
     salt
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 translucent.

Add black beans, corn, diced tomatoes, cumin, chili powder, and salt. Cook for 5 minutes.

Stir in cooked quinoa and lime juice. Mix well.

Stuff each bell pepper with the quinoa mixture.

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

Bake for 25-30 minutes until peppers are tender.

Garnish with chopped cilantro before serving.

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