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Anti-Inflammatory Stuffed Bell Peppers with Quinoa

Prep: 20 min

Cook: 30 min

2 servings

Easy

These stuffed bell peppers are packed with quinoa, black beans, and a variety of anti-inflammatory spices, including turmeric and ginger. Not only is this recipe rich in plant-based protein and fiber, but it also benefits from the antioxidant properties of the vegetables and spices used, making it a hearty, healthy dinner option.

Anti-Inflammatory Ingredients

Turmeric1/10 Ginger1/10 Olive Oil1/10 Garlic2/10Black BeansQuinoa3/10 Avocado2/10

Ingredients

1 cup quinoa
2 cups water
2 large bell peppers
1 tbsp olive oil
0.5 onion, finely chopped
2 garlic cloves, minced
1 cup black beans, rinsed and drained
1 cup diced tomatoes
1 tsp turmeric
1 tsp ginger
0.5 tsp cumin
to taste salt
to taste black pepper
2 tbsp fresh cilantro, chopped
0.5 avocado, sliced

Instructions

Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Preheat oven to 375°F (190°C). Halve the bell peppers lengthwise, and remove seeds and membranes. Place them cut-side up in a baking dish.

In a skillet over medium heat, heat the olive oil. Add onion and garlic, and sauté until soft, about 5 minutes. Stir in the cooked quinoa, black beans, diced tomatoes, turmeric, ginger, cumin, salt, and black pepper. Cook for an additional 5 minutes.

Spoon the quinoa mixture into each bell pepper half. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes, or until peppers are tender.

Serve warm, garnished with fresh cilantro and slices of avocado on top.