Description
Zucchini-Black Bean Stuffed Peppers are a nutritious and flavorful delight, perfect for vegetarians and anyone looking to add more greens to their diet. Packed with zucchini, black beans, and spices, this dish offers a delicious meal that is both healthy and satisfying.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 medium zucchini, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup cooked quinoa (or rice)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the filling by chopping the zucchini and gathering black beans and other fresh ingredients.
- In a large skillet, combine chopped zucchini, black beans, corn, cooked quinoa, cumin, chili powder, and paprika. Simmer for 10 minutes until zucchini is tender; season with salt and pepper.
- Preheat the oven to 375°F (190°C). Halve the bell peppers and remove seeds, placing them upright in a baking dish.
- Stuff each bell pepper with the zucchini and black bean mixture, top with shredded cheese, and bake for 25-30 minutes until peppers are tender and cheese is melted.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing instructions: freeze for up to 3 months; reheat in the oven before serving.
- For a vegetarian option, you can use vegan cheese or omit cheese altogether.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg