YOUR SOLIN GENERATED RECIPE
Zesty Quinoa Stuffed Bell Peppers
Enjoy a vibrant medley of flavors with these zesty quinoa stuffed bell peppers. The dish features a colorful bell pepper filled with a hearty blend of quinoa, black beans, corn, and diced tomatoes, elevated by a bright kick of sautéed onion and garlic. Lightly enriched with egg whites and a sprinkle of sharp cheddar, this recipe delivers a satisfying balance of textures and tastes perfect for a nourishing meal any time of day.
INGREDIENTS
1 medium Bell Pepper
3/4 cup cooked Quinoa
1/2 cup Black Beans
1/4 cup Corn
1/4 cup Diced Tomatoes
2 tablespoons Chopped Onion
1 teaspoon Olive Oil
1/4 cup Shredded Cheddar Cheese
3 Egg Whites
PREPARATION
Preheat your oven to 375°F.
Slice the top off the bell pepper and remove the seeds and membranes.
In a skillet over medium heat, add the olive oil. Sauté the chopped onion and minced garlic (if using) until softened, about 2-3 minutes.
Mix the cooked quinoa, black beans, corn, diced tomatoes, and the sautéed onions in a bowl. Season with salt, pepper, and your favorite zesty spices such as cumin and chili powder.
Stir in the egg whites into the mixture, then gently fold in the shredded cheddar cheese.
Spoon the quinoa mixture into the hollowed bell pepper, packing it firmly.
Place the stuffed bell pepper in a baking dish and cover loosely with foil.
Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.
Remove the foil in the last 5 minutes of baking to allow the top to brown slightly.
Serve warm and enjoy this wholesome meal that's as nutritious as it is flavorful.