YOUR SOLIN GENERATED RECIPE
Quinoa and Black Bean Stuffed Bell Peppers
Vibrant bell peppers roasted until tender and filled with a savory quinoa and black bean mixture, finished with a cooling dollop of Greek yogurt.
INGREDIENTS
2 large bell peppers
0.5 cup cooked quinoa
0.5 cup black beans
0.5 cup liquid egg whites
0.25 oz sharp cheddar cheese
0.5 cup non-fat Greek yogurt
0.25 cup red onion
0 tsp extra virgin olive oil
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Heat the olive oil in a skillet over medium heat and sauté the diced red onion until translucent.
In a large mixing bowl, combine the cooked quinoa, rinsed black beans, sautéed onion, cumin, chili powder, sea salt, and black pepper.
Stir the liquid egg whites into the quinoa mixture until thoroughly combined to act as a protein-rich binder.
Spoon the mixture evenly into the bell pepper halves and place them in the prepared baking dish.
Cover the dish with foil and bake for 25 minutes, then remove the foil, sprinkle with shredded cheddar cheese, and bake for another 5-10 minutes until the peppers are tender.
Serve the stuffed peppers topped with a dollop of Greek yogurt and a sprinkle of fresh cilantro.