Stuffed Bell Peppers

Delicious bell peppers stuffed with a savory mixture of vegetables and spices, perfect for a light appetizer.

Ingredients:

• 2 medium bell peppers
• 100g quinoa
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 100g corn, drained
• 100g black beans, drained
• 1 tsp cumin
• 1 tsp chili powder
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds.
3. Rinse the quinoa under cold water, then cook according to package instructions until fluffy. Set aside.
4. In a skillet over medium heat, add a drizzle of oil and sauté the onion and garlic until translucent.
5. Add the corn, black beans, cumin, chili powder, salt, and pepper; stir to combine.
6. Mix in the cooked quinoa and remove from heat.
7. Stuff the mixture into the hollowed bell peppers and place them in a baking dish.
8. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
9. Remove foil and bake for an additional 10 minutes for a slight char on top. Serve warm.

Summary:

• Calories: 200 kcal
• Fat: 4 g
• Protein: 8 g
• Carbs: 34 g
• Potassium: 450 mg
• Magnesium: 30 mg