Ingredients
Scale
- 4 large bell peppers (any color)
- 1 medium zucchini, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cooked quinoa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until fragrant. Add diced zucchini and cook until tender. Stir in black beans, quinoa, cumin, paprika, salt, and pepper.
- Spoon the filling into each bell pepper until full, adding cheese on top if desired. Place them in a baking dish.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and cheese is bubbly. Garnish with fresh cilantro before serving.
Notes
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat in the oven for the best results or microwave for a quick meal.
- Great side options include a salad or homemade guacamole.
- For extra flavor, top with salsa or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg