Mexican Stuffed Peppers | Dinner


(2 Servings)

2 Red Bell Peppers

1/4 Cup of Quinoa

1/2 Cup of Black Beans

1/2 Cup of Salsa

1/4 Cup of Fresh Chopped Cilantro

1 tsp of Paprika

1 tsp of Chili Powder

Pinch of Sea Salt & Pepper


Pre-heat the oven to 350F/175C and bake the peppers for 10 minutes on a baking tray. Meanwhile cook the quinoa according to the directions on the packaging. Mix all of the ingredients into a bowl then take the red pepper out of the oven and stuff them with the mixture. Place the stuffed peppers back on the baking sheet and bake for another 10 minutes.


(per serving)

Fat: 2 g

Carbs: 44 g

Protein: 12 g

Total Calories: 238 Calories

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