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Taco Stuffed Peppers

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
Enjoy these flavorful bell peppers stuffed with a savory quinoa and black bean filling, topped with fresh cilantro and cheese for a satisfying meal.

Ingredients

Bell Peppers

  • 4 large Bell Peppers

Cooked Quinoa

  • 2 cups cooked Quinoa

Black Beans

  • 15 oz Black beans rinsed and drained ((1 can))

Corn

  • 1 cup fresh or frozen corn

Tomatoes

  • ¼ cup Diced Tomatoes

Cilantro

  • ¼ cup Chopped Cilantro

Cheddar Cheese

  • ⅓ cup Shredded Cheddar Cheese

Low Fat Sour Cream

  • ⅓ cup Low fat Sour Cream

Salt

  • 1 tsp Salt (add more to taste if needed)

Black Pepper

  • ½ tsp Ground Black Pepper (add more to taste if needed)

Avocado

  • 1 ripe Avocado

Limes

  • 2 juiced Limes

Low Fat Sour Cream

  • 1 tbsp Low fat Sour Cream

Salt

  • dash Salt

Black Pepper

  • ½ tsp Ground Black Pepper

Instructions 

  • Preheat oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove seeds.
  • Mix cooked quinoa, black beans, corn, tomatoes, cilantro, cheese, salt, and pepper. Stuff peppers with the mixture.
  • Place stuffed peppers in a baking dish and bake for 20 minutes.
  • Top with sliced avocado, lime juice, and a dollop of sour cream before serving.

Notes

For extra spice, add more black pepper or a dash of hot sauce.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Bell Peppers