Peppers stuffed with quinoa and black beans make a delicious meal with a tossed salad, or serve them along with mashed or baked potatoes. We enjoyed these recently for lunch, but they could really be great for any time of the day!.
Ingredients For Mexican spanish style quinoa stuffed peppers Recipe
1 cup Quinoa, rinsed and drained
2 cup Boiled Black Beans
1 cup Whole corn Kernals
4 Bell Peppers
0.5 cup Salsa Dip
1 flakes Dried Red Chilli tbsp
1 tablespoon Dried Persil
1 teaspoon Oregano
2 teaspoon cumin powder
1.5 teaspoon Red chilli powder
1 teaspoon black pepper powder
2 teaspoon garlic powder
2 cup Vegetable Stock/Water
As required Salt
Nutrition value
268
calories per serving
5 g Fat12 g Protein40 g Carbs15 g FiberOther
Current Totals
5 g Fat
12 g Protein
40 g Carbs
15 g Fiber
MacroNutrients
Carbs
40 g
Protein
12 g
Fiber
15 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
200 mg
Iron
6 mg
Vitamin A
521 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
196 mcg
Vitamin B12
0 mcg
Vitamin C
188 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
110 mg
Manganese
1 mg
Phosphorus
182 mg
Selenium
6 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment