A vibrant and satisfying dish, these bell peppers are filled with a nutrient-packed mixture of quinoa, black beans, and veggies, making it perfect for a diabetic-friendly meal.
Ingredients:
- 4 large bell peppers, tops removed and seeds scooped out
- 1 cup cooked quinoa
- 1/2 cup black beans (canned, drained, and rinsed)
- 1/2 cup corn (fresh or canned)
- 1/4 cup diced tomatoes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large pan, heat olive oil and sauté onion and garlic until soft.
- Add tomatoes, black beans, corn, quinoa, cumin, smoked paprika, salt, and pepper. Stir well and cook for 5 minutes.
- Stuff the bell peppers with the quinoa mixture and place them upright in a baking dish.
- Bake for 25-30 minutes until the peppers are tender.
- Garnish with fresh cilantro if desired and serve.
Health Benefits:
- Quinoa is a great source of fiber and protein, making it ideal for blood sugar control.
- Bell peppers are rich in vitamins and antioxidants while being low in carbs.
- Black beans provide additional fiber, aiding in stable glucose levels.
Nutritional Information (per serving):
- Calories: 220
- Carbs: 30g
- Protein: 8g
- Fat: 8g
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