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Quinoa-Stuffed Bell Peppers

by IBD Medical on April 05, 2024

Discover a delightful fusion of flavours and nutrition with our Quinoa-Stuffed Bell Peppers. This diabetes-friendly vegetarian recipe transforms ordinary bell peppers into savoury vessels filled with a wholesome blend of quinoa, black beans, colourful vegetables, and aromatic spices. Balancing taste and health, these stuffed peppers offer a satisfying and protein-rich option that aligns with dietary considerations for diabetes management.

Number of Serving: 4

Nutrition Information (per serving):

  • Calories: Approximately 300-350 kcal
  • Protein: 15g
  • Carbohydrates: 50g
  • Dietary Fiber: 10g
  • Sugars: 5g
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 400mg (may vary based on added salt)
  • Vitamin C: 150% DV
  • Calcium: 20% DV
  • Iron: 25% DV


  • 4 large bell peppers, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup spinach, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup shredded low-fat cheese (cheddar or Mexican blend)
  • Fresh cilantro or parsley, for garnish


  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).
  2. Prepare Bell Peppers:

    • Cut the bell peppers in half lengthwise, removing seeds and membranes. Place them in a baking dish.
  3. Prepare Quinoa:

    • Cook quinoa according to package instructions. Fluff with a fork and set aside.
  4. Prepare Filling:

    • In a large mixing bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red onion, spinach, garlic, cumin, smoked paprika, salt, and pepper. Mix well.
  5. Stuff the Peppers:

    • Fill each bell pepper half with the quinoa mixture, pressing it down gently.
    • Top each stuffed pepper with shredded cheese.
  6. Bake:

    • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
  7. Garnish and Serve:

    • Remove from the oven and garnish with fresh cilantro or parsley.
    • Serve warm, and enjoy these flavourful and diabetes-friendly Quinoa-Stuffed Bell Peppers!



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