High Protein Stuffed Bell Peppers

   

Ingredients for Cheesy Quinoa & Black Bean Stuffed Bell Peppers:  

 

Quinoa - 1 cup 

 

Salt - to taste 

 

Bell peppers - 6 large 

 

Black beans - 1 can (drained) 

 

Cheddar cheese - 4 cups (divided) 

 

Cumin - 1 tsp. 

 

Cilantro - 1/2 cup (chopped) 

 

Green onions - 3-4 (finely chopped) 

 

Method of preparing the Cheesy Quinoa & Black Bean Stuffed Bell Peppers: 

 

Preparing the quinoa: In a medium saucepan filled with 2 cups of water, place the quinoa and 1/2 teaspoon of salt and bring to boil. Cover the saucepan and reduce the boil to a simmer, and let cook for 15 minutes. Remove from heat and leave covered for another 10 minutes. Place the quinoa on a baking dish and allow it to quickly cool. 

 

Preparing the bell peppers: boil 3 quarts of water and add 2 teaspoons of salt. Slice the top of the bell peppers (1/2 to 1 inch from the top) and remove the core. Cook the bell peppers in the boiling water for 3 minutes. Optional: You may use the cut parts of the bell pepper with the quinoa stuffing. 

 

Combine the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, cumin, cilantro, and most of the green onion. 

 

Stuff the bell peppers with this stuffing, and add 1/4 cup of water at the base of the peppers. 

 

Cover the stuffed peppers with aluminum foil and bake everything at 350°F/ 180°C. After 35 minutes, remove from oven and top the bell peppers with the remaining 2 cups of cheese and return to bake for another 5-10 minutes. 

 

Top with the remaining green onions before serving. 

 

Chef's Tip: You may add some Mexican chorizo with the stuffing for a non-vegetarian alternative.

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