Low-Carb Southwestern Stuffed Bell Peppers

Name: Low-Carb Southwestern Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup cooked quinoa; 1 can black beans (drained and rinsed); 1 cup corn kernels (frozen or canned); 1 cup diced tomatoes (canned, drained); 1 medium onion (diced); 1 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 4 large bell peppers (any colour); 1 cup shredded cheese (cheddar or Mexican blend)

50 min 4 servings Easy

All Recipes

Delicious low-carb stuffed bell peppers filled with a spicy southwestern mixture for a perfect weeknight dinner.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Southwestern Stuffed Bell Peppers are a fantastic way to enjoy a healthy, low-carb meal without sacrificing flavour. Packed with protein-rich quinoa, black beans, and a mix of vegetables, these peppers are a vibrant and filling dish that's perfect for weeknight dinners. This version of stuffed peppers uses quinoa instead of rice, making it lower in carbs but still satisfying. The southwestern spices bring a zesty twist that will delight your taste buds, while the melted cheese topping adds a creamy finish. Whether you're following a low-carb diet or just seeking a nutritious meal, these stuffed peppers are sure to please. Ideal for those who love a bit of spice and want to incorporate more vegetables into their diet, this recipe is both delicious and adaptable. It's a great dish for meal prep and can be easily customized to suit your spice tolerance and dietary needs.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Prepare the bell peppers

Slice the tops off the bell peppers and remove the seeds and membranes. Place them cut side up in a baking dish.

Pro tip: Choose peppers that can stand upright on their own for easier stuffing.

Cook the filling

In a large skillet over medium heat, heat olive oil and sauté the onion until soft. Add chili powder, cumin, paprika, salt, and pepper, and cook for another minute.

Pro tip: Adjust spices to taste for more or less heat.

Combine filling ingredients

Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Cook for 5 minutes, stirring occasionally until everything is heated through.

Pro tip: Ensure the mixture is well combined for even flavours.

Stuff the peppers

Fill each bell pepper with the quinoa mixture, pressing down gently with a spoon.

Pro tip: Fill peppers to the top for a hearty portion.

Bake the peppers

Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 5 minutes or until the cheese is melted and bubbly.

Pro tip: For a crispy cheese topping, broil for 1-2 minutes.

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Tips & Tricks

Use a variety of bell pepper colours for a vibrant presentation.
For extra spice, add a chopped jalapeño to the filling.
Ensure the quinoa is fully cooked before stuffing.

Frequently Asked Questions

Are stuffed bell peppers low carb?

Yes, this recipe uses quinoa and black beans for a lower carb option compared to traditional rice-based stuffed peppers.

How many calories are in a stuffed bell pepper?

Each stuffed bell pepper contains approximately 350 calories.

Can you make stuffed peppers ahead of time?

Yes, you can prepare the peppers and filling, stuff them, and refrigerate for up to 3 days before baking.

How long do you bake stuffed peppers?

Bake the stuffed peppers at 200°C (400°F) for 30 minutes total, covered for 25 minutes, then uncovered for 5 minutes.

What is a good side dish for stuffed peppers?

A simple avocado salad or mixed greens pair well with these southwestern stuffed peppers.

Serving Suggestions

Serve these delicious Low-Carb Southwestern Stuffed Bell Peppers with a side of mixed greens or a simple avocado salad to complement the spice and add freshness to your meal. These peppers can be prepared ahead of time and stored in the refrigerator for up to three days, making them a convenient option for meal planning. Simply reheat them in the oven at 180°C (350°F) until warmed through before serving.