Minimalist Baker · by Minimalist Baker★ 4.9 (258)
Mexican Quinoa Stuffed Peppers
NUTRITION · PER SERVING95M COOK
CAL 22%·PRO 33%
CARBS 73G66% OF CAL
19G FIBER14G SUGAR41G OTHER
FAT 11G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with seasoned quinoa, black beans, corn, and avocado in a Mexican-inspired blend of spices and salsa. A colorful, protein-rich vegetarian main.
mainmexicanbowlbeans🍪 sheet pan🥧 baking dish🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa or rice ((thoroughly rinsed and drained))
- 2 scant cups vegetable stock
- 4 large red, yellow, or orange bell peppers ((halved, seeds removed))
- 1/2 cup salsa ((plus more for serving))
- 1 Tbsp nutritional yeast ((optional))
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce can black beans ((drained // if unsalted, add 1/4 tsp sea salt per can))
- 1 cup whole kernel corn ((drained))
- 1 ripe avocado ((sliced))
- Fresh lime juice
- Hot sauce
- Cilantro ((chopped))
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
At a glance
PER SERVING · TIME 95M
CAL 22%·PRO 33%
CARBS 73G66% OF CAL
19G FIBER14G SUGAR41G OTHER
FAT 11G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 25m
- Sodium
- 1407mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1377mg
- Calcium
- 109mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1407MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.