Stuffed Bell Peppers
Servings: 3 servings
- 3 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked or canned black beans, rinsed and drained
- 1 tsp biryani masala, add more or less if you like food more or less hot
- 1/4 tsp turmeric
- 4 large button mushrooms, minced
- 1 medium onion, minced
- 1 tbsp grated ginger
- 4 cloves garlic, minced or crushed into a paste
- 1/4 cup coriander leaves, chopped
- Juice of 1/2 lemon
- Salt to taste
In a saucepan, add the onions with a tablespoon of water.
Add a pinch of salt. Cook, stirring, over medium-low heat until the onions start to soften.
Add the garlic and ginger, saute for a few seconds, then add the turmeric.
Add the beans and quinoa along with the biryani masala.
Stir together to mix thoroughly. The mixture should be quite dry. Stir in the lemon juice and coriander and turn off the heat.
Prep the bell peppers by cutting into halves down the middle. Carefully remove the seeds and any white "ribs" so you have a clean cavity.
Stuff the peppers with the prepared quinoa and bean mixture.
Place the peppers side by side in a baking dish. Cover with aluminum foil.
Bake the peppers in a preheated 350-degree Fahrenheit oven and bake for 45 minutes.
Remove the aluminum foil and continue baking for another 15 minutes.
Remove from the oven. Garnish with more coriander leaves, if desired. Serve warm.
Calories: 204kcal | Protein: 9.6g | Fiber: 9.1g