I’ve had a few requests for the recipe of my High-Protein Stuffed Fiesta Peppers since posting a photo on Instagram. Ah, the power of social media. So here it is, devoid of the interruptions from hungry children and me dancing in my kitchen while I cook.
- 3 cups cooked quinoa
- 1 can black beans (approx. 2.5 cups)
- 1 cup frozen corn
- 1 cup salsa
- 1 green onion
- 1 tbsp. minced garlic
- 1 tsp. paprika
- 1 tbsp. cumin
- Preheat oven to 350 degrees.
- If you are prepping your own quinoa, you’ll need about 1 cup uncooked to yield 3 cups cooked. I was thrilled to discover that quinoa can be cooked in a rice steamer. I highly recommend investing in a rice steamer for food prep purposes. Click here to buy the model I use (affiliate link).
- Drain and rinse black beans. Mix black beans with frozen corn, and steam until corn is cooked. Any steaming method will work; I used the drop basket in my rice steamer while the quinoa was cooking.
- Scoop out inside of bell peppers and set on lined or greased cookie tray.
- Once quinoa, beans, and corn are cooked mix together in a bowl with salsa.
- Add paprika, cumin, minced garlic, and chopped green onion to the bowl. Mix.
- Once the quinoa mixture is well blended, scoop the mixture into the hollowed out bell peppers. Press the mixture down to ensure maximum stuffing.
- Place stuffed peppers on the tray and cook at 350 until peppers are soft, approximately 20 minutes. I recommend using a fork to test the peppers throughout, as some prefer a bit of crunch.
- Remove from oven and serve!
This recipe is great for runners and weightlifters alike. If you’re feeding tiny humans consider adding cheese to the recipe and serving vertically sliced half peppers.
If you aren’t a fan of bell peppers, the quinoa mixture makes a great side dish.
If it happens to be Cheat Day, mix the quinoa blend with con queso salsa and use nachos as the delivery vessel. I can’t take credit for this discovery, nor can I be blamed for putting the idea in your mind. Blame my husband, the evil genius.
Like the recipe? Any suggestions for delicious additions? Be sure to comment below.
- Servings: 6
- Calories: 271
- Fat(g): 2.9
- Protein(g): 13.1
- Fiber(g): 10.1
- Vitamin A(%): 15.4
- Vitamin C(%): 163.4
- Calcium(%) 7.3
- Iron(%): 24