Stuffed Bell Pepper Boats
Description
Low-carb nachos that are full of Southwest flavor? Yes, please!
Ingredient
- 4 bell peppers
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup olive oil
Direction
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove the seeds and membranes. Rinse them under cold water and set them aside.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and minced garlic.
4. Season the mixture with cumin, chili powder, dried oregano, salt, and pepper. Mix well to combine.
5. Stuff the quinoa mixture into the bell peppers, filling them all the way to the top.
6. Place the stuffed bell peppers in a baking dish, standing them upright.
7. Drizzle olive oil over the peppers, making sure to coat them evenly.
8. Bake in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.
9. Optional: For a crispy top, broil the peppers for an additional 3-5 minutes.
10. Serve hot as a main dish or slice the peppers into smaller pieces and serve as an appetizer. Enjoy your tasty and healthy stuffed bell pepper boats!
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