Name: Healthy Chayote and Black Bean Stuffed Peppers
Total time: 45 min
Ingredients: 4 large bell peppers, halved and seeds removed; 2 chayotes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 cup cooked quinoa; 1 cup corn kernels (fresh or frozen); 1 cup diced tomatoes; 1/2 cup diced red onion; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1 cup shredded cheddar or Mexican blend cheese (optional); Fresh cilantro for garnish

Ingredients

Units Scale

4 large bell peppers, halved and seeds removed
2 chayotes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 cup cooked quinoa
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1/2 cup diced red onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 cup shredded cheddar or Mexican blend cheese (optional)
Fresh cilantro for garnish

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Instructions

Preheat your oven to 375°F.
In a large mixing bowl, combine diced chayote, black beans, cooked quinoa, corn, diced tomatoes, red onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well.
Place the halved bell peppers in a baking dish.
Stuff each pepper half with the chayote and black bean mixture, pressing down gently.
If using cheese, sprinkle it over the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5-7 minutes or until the cheese is melted and bubbly (if using).
Garnish with fresh cilantro before serving.

Nutrition

Calories: 350
Sugar: 9 g
Sodium: 600 mg
Fat: 7 g
Carbohydrates: 60 g
Fiber: 14 g
Protein: 15 g
Cholesterol: 10 mg