Quinoa and Black Bean Stuffed Bell Peppers


4 bell peppers (any color) or mini peppers

1 cup quinoa, cooked

1 can (15 oz) black beans, drained and rinsed

1 cup corn

1 cup Original Rotel (diced tomatoes)

1 teaspoon cumin

1/2 tsp chili powder

Salt and pepper to taste

You can top with shredded cheese, but it is optional.




Preheat your oven to 350 degrees F.

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

In a bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, and spices. 

Stuff the bell peppers with the quinoa and black bean mixture.

Place the peppers in the over for 25-30 minutes, until the peppers are cooked to your liking. 

Optionally, sprinkle shredded cheese on top of the peppers and bake for an additional 5 minutes until the cheese is melted.



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