Vegetarian Stuffed Peppers

Written By Judy Doherty
Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
40 Min
Total time
50 Min
These peppers are a tasty treat any day of the week.

Ingredients

Stuffed peppers
  • 1 tsp oil
  • 1/2 cup diced red onion
  • 2 cloves minced garlic
  • 1 can black beans, low sodium, rinsed
  • 1 cup cooked corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup cooked quinoa
  • 4 peppers, cut in half lengthwise and seeds removed
Garnishes
  • Chopped cilantro
  • 1/4 cup feta cheese, crumbled
  • Limes

Instructions

  1. Make the stuffing. Sauté the onion and garlic in oil in a large skillet. Add the beans, corn, seasonings, and tomatoes. Stir and heat. Add the quinoa. Stir well, then spoon the filling into pepper halves in a large rectangular baking dish. Cover the dish and bake for 40 minutes at 350 degrees or until the peppers are soft.
  2. Garnish with chopped cilantro and crumbled cheese. Serve fresh lime wedges served on the side.

Notes

Follow the package directions to precook the quinoa.

Nutrition Facts

Calories

259.5

Fat

5.36 g

Sat. Fat

1.74 g

Carbs

43.73 g

Fiber

12.61 g

Net carbs

31.13 g

Sugar

7 g

Protein

12.57 g

Sodium

620.62 mg

Cholesterol

8.35 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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