This recipe is gluten free, vegetarian, and only 368 calories per pepper! Nix the cheese, and you have a vegan-friendly meal for 342 calories. If you want to make the recipe cheaper, just substitute brown rice for the quinoa. It's still delicious and filling!
Stuffed Pepper Ingredients:
6 bell peppers, any color
3 cups quinoa (or brown rice), cooked
1/2 cup green onions, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 can corn, drained
1 avocado, diced
1/2 cup reduced fat shredded cheddar cheese
Dressing Ingredients:
1 1/2 tbsp olive oil
1/2 tsp oregano
1/3 cup lime juice
Salt and pepper to taste
1 tsp chili powder
1 tsp cumin
1/4 tsp garlic powder
To make the dressing, just mix all the ingredients together.
Preparation:
Preheat your oven to 350 and prepare your quinoa as directed on the package (I use a 2:1 water to quinoa ratio in a rice cooker). While your quinoa is cooking, cut out the tops of your peppers.
I used colored peppers, but green ones would also be good, just a little less sweet |
Stuff each pepper, using a small spoon to press the mixture into every crevice. Put all the peppers in a baking dish and bake for 20 minutes.
I had a little stuffing left over, so I just threw it into the dish. |
Let me know what you think, and what you did to make the recipe even better!