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Stuffed bell peppers with quinoa

Bell peppers baked with a quinoa, black bean and sweetcorn filling.

Two quinoa-stuffed bell pepper halves topped with feta.
400 kcal per servingPrep time: 20 minServings: 2DinnerStuffed peppersQuinoa filling

Ingredients

  • 1 large bell pepper, halved
  • 60 g quinoa
  • 100 g cooked black beans
  • 60 g sweetcorn
  • 100 g chopped tomatoes and 25 g feta

Method

  1. Simmer the quinoa for 15 minutes and drain.
  2. Mix quinoa with beans, corn and tomatoes and spoon into the pepper halves.
  3. Top with feta and bake at 200°C for 25 minutes until the peppers are tender.

Calories in context

At 400 kcal per serving, this dish is about 20% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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