These resplendent, colorful bell peppers really added to last night’s dinner for two. I wanted to celebrate my husband’s latest career accomplishment by preparing something that was festive and fun (yet nutritious, of course), so I figured I’d try this stuffed pepper idea + a bunch of leftover ingredients that I gathered from the fridge. Stuffed recipes like these are great because you can get really creative when it comes to adding in different vegetables, grains and spices to them. However, I’ve found that you can never really go wrong with key ingredients like quinoa, black beans and corn, served with fresh pico de gallo salsa on top. I just had to add in the salsa part, didn’t I? If you enjoy savory with a dash of Latin spice, you came the right place my friend, or should I say…amigo/amiga. 😉
Why you need bell peppers in your life:
Bell peppers are an excellent source of anti-inflammatory phytonutrients and Vitamin C; they contain 30 different carotenoids, making it an award-winning phytonutrient group; and they are high in nutrients and low in calories (29 cal per one cup).
What you need to know about bell peppers:
- According to the Environmental Working Group, in a 2014 report they disclosed that conventionally grown peppers were amongst the 12 foods which pesticide residues have been most frequently found With this in mind, make sure to lightly scrub your bell peppers and use a veggie spray wash to remove any icky, waxy residue.
- Avoid over-cooking bell peppers, since 50-80% of vitamins and minerals can be lost if you don’t keep track of the time!
Now the fun part…
- 5 Bell peppers (slice off the tops)
- 2 roma tomatos, chopped
- 1 cup Black beans, canned (or freshly made – I let mine cook in the crock pot overnight)
- 3 tbsp Cilantro leaves
- 1/2 lime
- 1/2 cup corn, canned (or cooked)
- 1 tsp. minced garlic
- 1 can of diced Mexican Green chiles (4 oz.) (organic preferably)
- 1/2 chopped white onion
- 3 cups Quinoa, cooked
- 1/2 tsp. cayenne (according to spice preference)
- 1/2 tsp. cumin
- Mediterranean salt & fresh ground pepper
- optional additional ingredients: avocado or cheese
- Preheat oven to 350 degrees F.
- Cover baking dish with parchment paper or aluminum foil.
- In a large bowl, mix quinoa, green chiles, corn, beans, cumin, cayenne, garlic, 1 tbsp onion and salt and pepper.
- In a small bowl, mix the Roma tomatoes with fresh cilantro, onion and lime. (you will use this as garnish over the baked stuffed peppers later).
- Spoon filling from large bowl into each bell pepper cavity. Place on prepared baking dish, open cavity side up, and bake until the peppers are tender and the filling is heated through, about 20 minutes.
- Serve immediately. Use fresh tomato salsa on top and add in any optional ingredients, if desired.
Pico De Gallo (mild)
festive bell pepper dinner for two: resplendent in color, rich in nutrition, and high in protein.
My husband (Tim) and I devoured this nutritious, plant-based dish, along with some wine (it was a celebration after all). And the best part about it was that Tim was sufficiently satisfied after eating three of these stuffed bell peppers. At first I was a bit worried that it wouldn’t be enough for my 6’3 man, but given that the filling was, well… filling… that wasn’t an issue. Lol.
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ModernHolisticLife Disclosure Statement:
This article is for informational purposes only. It is not intended to treat, diagnose, cure, or prevent disease. This article has not been reviewed by the FDA. Always consult with your primary care physician or naturopathic doctor before making any significant changes to your health and wellness routine.