High Protein Vegetarian Dinner Recipe
Searching for a filling, high-protein vegetarian dish for supper? Try these stuffed bell peppers with black beans and quinoa! This recipe, which stuffs bright bell peppers with quinoa, black beans, and greens, is bursting with flavor and nutrition. It's a filling, simple-to-make recipe that's ideal for a midweek dinner. This recipe is tasty and highly nutritious, with the black beans adding additional protein and fiber and the quinoa providing a complete source of protein. These stuffed peppers, seasoned with cheese and a dash of spice, are guaranteed to become a dinnertime staple. Additionally, you can change the ingredients to suit your tastes as they are customizable. Prepare yourself for a satisfying and satisfying vegetarian supper that is both tasty and healthy!
High Protein Vegetarian Dinner Recipe
Components:
- Four large bell peppers, diced to your desired hue
- One cup of quinoa
- One can (15 oz) of rinsed and drained black beans
- One cup of fresh, frozen, or canned corn kernels
- One little onion, diced finely
- two minced garlic cloves
- One can (14.5 oz) chopped tomatoes
- One tablespoon of olive oil
- One teaspoon of cumin powder
- One tsp of chili powder
- To taste, add salt and pepper.
- One cup of shredded cheese (for topping only)
- For garnish, use fresh parsley or cilantro (optional).
- Set the oven's temperature to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes to prepare them. Cut-side up, put the bell peppers in a baking dish, and save.
- To cook the quinoa, place two cups of water in a pot and bring to a boil. After adding the quinoa, turn down the heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 minutes. After removing the heat source, mix with a fork.
- In order to prepare the filling, place a large skillet over medium heat with the olive oil. Add the chopped onion and simmer for about 5 minutes, or until softened. Add the chili powder, powdered cumin, and minced garlic; simmer for an additional one to two minutes, or until fragrant. Add the cooked quinoa, diced tomatoes (undrained), black beans, and corn kernels and stir. After 5 more minutes of cooking, adjust the seasoning with salt and pepper to taste.
- Bell peppers should be stuffed by dividing the filling mixture equally among them and gently packing the filling in. Spread some shredded cheese on top of each stuffed pepper, if desired.
- Bake: Bake the peppers for 25 to 30 minutes, or until they are soft, in a preheated oven, covered with foil.
- Serve: Take the filled peppers out of the oven when they are fully cooked and let them to cool for a few minutes before slicing. If desired, add some cilantro or fresh parsley as a garnish. To a satisfying vegetarian supper full of protein!
- Each serving has about 300–350 calories.
- 12–15 grams of protein per serving
- Approximately 45–50 grams of carbohydrates per serving
- Each dish has about 7–10 grams of fat.
- per dish, 8 to 10 grams of fiber
- Sodium: varies according on the amount of salt applied; a serving usually has 600–800 mg.
- Minerals and Vitamins: High in iron, magnesium, potassium, folate, and vitamins A and C
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