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mini-bell-pepper-recipe

Mini Bell Pepper Recipe

This recipe is vegan.
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Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Vegan
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 12 pieces Mini Bell Peppers
  • 1 cup Cooked Quinoa
  • 1 cup Black Beans rinsed and drained
  • 1 cup Corn Kernels fresh or frozen
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste

Instructions 

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. Cut the tops off the mini bell peppers and remove the seeds.
  3. 3. In a mixing bowl, combine cooked quinoa, black beans, corn kernels, olive oil, cumin, paprika, salt, and black pepper.
  4. 4. Stuff each mini bell pepper with the quinoa mixture.
  5. 5. Place the stuffed peppers on a baking sheet and bake for 15 minutes.
  6. 6. Serve warm and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 2mg

Keywords

Mini Bell Peppers
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