Friday, January 16, 2015

Tex Mex Protein Packed Peppers

This high protein, vegetarian recipe was inspired by the pepper! Peppers are low in calories and are full of Vitamins A and C, potassium, folic acid and fiber.  According to WebMD, green peppers are harvested earlier, before they have a chance to turn yellow, orange, then red.  Red peppers have almost 11 times more beta-carotense and 1.5 times more vitamin C than green.

3 peppers
Approximately 1 cup cooked quinoa
1 T. minced garlic
1 t. onion powder
1 cup black beans
1/3 cup salsa
1/2 cup shredded cheese
Sriracha (optional)

Preheat oven to 375 degrees.  I prefer to make the quinoa in bulk since it is kind of messy and can be used in many ways, other than for the peppers.  Put 1 cup of cooked quinoa in a bowl.  Combine with 1/2 cup of black beans, 1 T. minced garlic, and 1 t. onion powder.  Cut out the tops of the peppers and fill peppers with bean/quinoa mixture.  Top with salsa and shredded cheese.  Bake for approximately 15 minutes.  Top with Sriracha.  

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