So I had to do a blog post as a project in my Nutrition class… how appropriate! So here it is!
Bell peppers are a great healthy snack option. A whole medium bell pepper contains only 30 calories! These crispy bright peppers are great eaten raw, in a salad or just chopped up, as well as sautéed or cooked! All colors of bell peppers are a great source of vitamin A and vitamin C, but red bell peppers have more than twice the amount of vitamin C than green bell peppers. And guess what, as the peppers ripen, they change colors. Yes, that’s right, so red, orange, and yellow bell peppers are just very ripe green peppers!
*This recipe yields 4 stuffed pepper halves.
-2 bell peppers
-1 cup quinoa
-1 can black beans
-2 cups water or stock
-handful of cilantro
-salt and pepper to taste
Follow directions on quinoa package to cook quinoa. Cooking the quinoa will almost always be 1 part quinoa to 2 parts liquid.
Preheat oven to 400 degrees.
While the quinoa is cooking, sauté onions in olive oil. Rinse and drain black beans and add to sautéed onions. Add the tomatoes at this time and salt and pepper to taste. Mix the onions, tomatoes, and black beans into the cooked quinoa. At this time you can add the cheddar cheese if desired and chopped cilantro.
Cut the peppers in half and clean out seeds. Stuff the peppers with the quinoa mixture. You can also top the peppers with some cheese if you’re a cheese-aholic like I am. Then, place the stuffed peppers in the oven for about 10 minutes until the peppers are tender but not mushy.
Let cool and enjoy!