High Protein Low Calorie Stuffed Bell Peppers

These stuffed bell peppers are a nutritious meal option filled with quinoa, black beans, and corn, making them high in protein and low in calories.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Healthy

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces bell peppers Choose colorful varieties.
1 cup cooked quinoa Cooked according to package instructions.
1 can black beans, rinsed and drained Use low-sodium if preferred.
1 cup corn Frozen or fresh can be used.
1/2 cup diced tomatoes Canned or fresh.
1 teaspoon cumin Adds warm flavor.
to taste Salt and pepper Adjust according to preference.
1 cup shredded low-fat cheese (optional) For additional topping.

Method

Preparation

Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper.
Stuff each bell pepper with the mixture.
If using, top with shredded cheese.
Place the stuffed peppers in a baking dish and add a little water to the bottom of the dish.
Cover with foil and bake for 25-30 minutes.
Remove foil and bake for an additional 5-10 minutes, until the peppers are tender and cheese is melted.
Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, bake at 350°F (175°C) for 15-20 minutes. You can freeze before baking for up to 3 months.