Quinoa & Black Bean Stuffed Peppers
I made these stuffed peppers for dinner a few nights ago, and they were delicious, if I do say so myself. This has been adapted from a recipe that one of my friends, who is also a dietitian, found on Pinterest. I made several changes, including swapping brown rice for quinoa, and I think it turned out great. I also did not add cheese, but feel free to add on top of the peppers. I just don't like it... unheard of, I know!
If you don't eat meat, or are just looking to incorporate some meatless options in your weekly meal planning, give these a try. Below is a breakdown of some of the key nutrients found in this recipe.
Quinoa is different from other plant-based foods in that it is a complete protein. This means it contains all nine of the essential amino acids (our bodies can't make them), making it comparable to animal-based protein foods.
Black beans also provide protein and fiber, contain no saturated fat, and have a high folate content.
Bell peppers (I used red and orange) are an excellent source of vitamin C. Vitamin C helps produce collagen, helps our bodies absorb iron and folate from plant sources of food, helps in wound healing, boosts immunity, and works as an antioxidant.
As you can see this recipe is nutritious and filling. I hope this makes its way into your weekly roundup. Let me know what you think!
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