High Protein Feta Stuffed Bell Peppers

High-Protein Stuffed Bell Peppers with Quinoa, Black Beans, and Feta

Easy, simple, amazing. This is a healthy stuffed pepper recipe that absolutely shocked me with how good it was, but also so filling. High-protein stuffed bell peppers = healthy fats, and veggies, it also only costs $14 to make (about 3.60/pepper). So good, nourishing, and FUN. Please enjoy. :)

How to Make Quinoa and Black Bean Stuffed Peppers

Quinoa & Black Bean Stuffed Bell Peppers with Feta, Boiled Egg, and Avocado

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 cup cooked quinoa (can prep the night before)

• 1 cup cooked black beans, drained and rinsed if in the can

• 1-2 boiled eggs, peeled and mashed

• 1 ripe avocado, diced

• 1/2 teaspoon garlic powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/2 cup crumbled organic feta cheese

• 1/4 cup chopped cilantro (optional)

• 1 tablespoon lime juice

• 1 tablespoon olive or avocado oil

Instructions:

• Preheat oven to 375°F and lightly grease a baking dish.

• In a large bowl, mash the eggs. Then mix the rest of the of the ingredients lightly except the cilantro until incorporated. You don’t want to “mash” the mixture, but just lightly toss.

• Fill each bell pepper with the quinoa mixture, pressing down tightlyt. Top with extra crumbled feta cheese if desired.

• Arrange stuffed peppers into a baking dish that has a lid or top them lightly with alumunum foil. Bake for 30 minutes in baking dish until the feta is slightly golden and soft. Then, turn the oven up to 400°F and bake for 10 more minutes with the lid or alumunum foil off. Sprinkle with fresh cilantro if desired and enjoy! Best if eaten fresh but can be stored in the fridge for 2 days.