Description
Healthy stuffed peppers filled with white beans and spinach.
Ingredients
Scale
- 4 bell peppers
- 1 can white beans, drained
- 2 cups fresh spinach, chopped
- 1 cup cooked quinoa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, combine white beans, spinach, quinoa, garlic powder, onion powder, olive oil, salt, and pepper.
- Stuff the mixture into the bell peppers.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
Notes
- Use any color of bell peppers.
- This recipe is vegan-friendly.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: White Bean & Spinach Stuffed Peppers