Butter Bean and Quinoa Stuffed Bell Peppers
Colorful and flavorful bell peppers stuffed with a protein-rich mixture of butter beans and quinoa, providing a delicious and nutritious meal in just 20 minutes.
10 min
Prep
25 min
Cook
4
Serves
380
Calories
Macros · per serving
31g protein
62g carbs
8g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2/3 cup quinoa
- 3 cups canned butter beans
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the quinoa according to the package directions.
- 3
Slice the tops off the bell peppers and remove the seeds and membranes.
- 4
Place the bell peppers cut side up in a baking dish and set aside.
- 5
Heat olive oil in a pan over medium heat. Dice the onion and mince the garlic, then add them to the pan. Sauté for 2-3 minutes until the onion is translucent.
- 6
Add the canned butter beans (drained and rinsed) to the pan along with the tomato paste, cumin, paprika, salt, and black pepper. Stir and cook for another 2 minutes.
- 7
Mix in the quinoa and cook for another 2 minutes, ensuring everything is well combined and heated through.
- 8
Stuff each bell pepper with the quinoa and bean mixture, pressing down lightly to pack it in.
- 9
Cover the baking dish with foil and bake for 10 minutes until the peppers are tender.
- 10
Remove from the oven and garnish with chopped parsley before serving.
Cook it this week.
NeatEat plans Butter Bean and Quinoa Stuffed Bell Peppers — and the rest of your week — around your budget, groceries included.