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quinoastuffedpeppers6-300x206-1

Ingredients

Scale
  • 1 cup quinoa
  • 1/2 cup salsa (use a watery salsa, like salsa verde)
  • 1/2 cup water
  • 1 cup broth (chicken or vegetable)
  • 2 red bell peppers
  • 1 15-oz can black beans, rinsed
  • 1/2 cup shredded cheddar cheese
  • chopped cilantro (optional)

Instructions

  1. Heat oven to 400 degrees.
  2. Stir together quinoa, salsa, water and broth in a small pot.
  3. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
  4. While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
  5. Bake for about 15 minutes, until slightly charred.
  6. When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
  7. Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
  8. Bake for another 5-10 minutes, until cheese is melted.
  9. Garnish with chopped cilantro if desired.


Nutrition

  • Serving Size: 1 pepper
  • Calories: 262
  • Sugar: 4 grams
  • Fat: 7 grams
  • Carbohydrates: 38 grams
  • Fiber: 7 grams
  • Protein: 14 grams