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

Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans
A nutritious and filling dinner with a balance of protein, carbs, and vegetables.
Vegetarian Stuffed Bell Peppers with Quinoa and Black Beans

To provide a balanced meal with the remaining carbs required for the day, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 400
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 10
    g
     cilantro
  • 1
    item
     lime
Preparation Time: 45 minutes
Vegetarian 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 and sauté chopped onion and garlic until soft.
  5. Add black beans, chopped tomatoes, and cumin to the pan. Cook for 5 minutes.
  6. Mix cooked quinoa with the bean mixture. Season with salt and pepper.
  7. Stuff each bell pepper with the quinoa mixture.
  8. Place stuffed peppers in a baking dish and sprinkle with cheddar cheese.
  9. Bake for 25-30 minutes until peppers are tender.
  10. Garnish with chopped cilantro and a squeeze of lime before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 2500 kcal 208 kcal
Protein 90 g 7.5 g
Fibre 40 g 3.3 g
Salt 3 g 0.3 g
Sugar 20 g 1.7 g
Carbohydrates 320 g 26.7 g
Fat 110 g 9.2 g
  • 4
    item
     bell pepper
  • 200
    g
     quinoa
  • 400
    g
     black bean
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 1
    tsp
     cumin
  • 2
    tbsp
     olive oil
  • 100
    g
     cheddar cheese
  • 10
    g
     cilantro
  • 1
    item
     lime
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 and sauté chopped onion and garlic until soft.

Add black beans, chopped tomatoes, and cumin to the pan. Cook for 5 minutes.

Mix cooked quinoa with the bean mixture. Season with salt and pepper.

Stuff each bell pepper with the quinoa mixture.

Place stuffed peppers in a baking dish and sprinkle with cheddar cheese.

Bake for 25-30 minutes until peppers are tender.

Garnish with chopped cilantro and a squeeze of lime before serving.

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