Description
A delicious and healthy meal featuring bell peppers stuffed with a creamy pumpkin filling, quinoa, black beans, and spices.
Ingredients
Scale
- 4 large bell peppers (any color, but orange and green are recommended)
- 1 cup pumpkin puree (canned or homemade)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack work well)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Wash the bell peppers under cool water and cut the tops off each pepper, removing seeds and membranes.
- In a large mixing bowl, combine pumpkin puree, cooked quinoa, black beans, corn, ground cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the pumpkin mixture, packing it down gently, and sprinkle cheese on top.
- Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes, garnish with fresh cilantro, and serve.
Notes
- Choose firm, vibrant bell peppers for the best texture.
- Feel free to customize the filling with additional vegetables or proteins.
- Check for doneness by piercing a pepper with a fork; it should be soft but not mushy.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Pumpkin, Stuffed Peppers, Healthy Recipe, Vegetarian, Fall Recipe