Quinoa-Stuffed Bell Peppers

Name: Quinoa-Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 large bell peppers (any color), tops cut off and seeded; 2 cups cooked quinoa; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn, thawed; 1 cup salsa; 1 teaspoon cumin; 1 teaspoon chili powder; ½ teaspoon garlic powder; ¼ cup fresh cilantro, chopped; 2 tablespoons olive oil; Salt and pepper to taste; ¼ cup nutritional yeast (optional topping)

Colorful bell peppers filled with seasoned quinoa, black beans, corn, and spices — a complete meal in a natural edible bowl, designed for PCOS-friendly nutrition.

PROTEIN 12g

CALORIES 289

P:E RATIO 4.2

TIME 55m

YIELD 6

Six colorful quinoa-stuffed bell peppers in a baking dish, showing the quinoa, black bean, and corn filling

P:E 4.2

ELITE DENSITY

6 large bell peppers (any color), tops cut off and seeded FLAVOR

2 cups cooked quinoa CARB BASE

1 can (15 oz) black beans, drained and rinsed HIGH FIBER

1 cup frozen corn, thawed PRODUCE

1 cup salsa FLAVOR

1 teaspoon cumin FLAVOR

1 teaspoon chili powder FLAVOR

½ teaspoon garlic powder FLAVOR

¼ cup fresh cilantro, chopped FLAVOR

2 tablespoons olive oil FLAVOR

Salt and pepper to taste FLAVOR

¼ cup nutritional yeast (optional topping) FLAVOR

Storage: Refrigerate stuffed peppers in airtight containers for up to 5 days. Freeze (wrap individually) for up to 2 months.
Batching: Quinoa has a low glycemic index and is high in protein — great for managing PCOS blood sugar.
Reheat: Microwave for 2–3 minutes until heated through. From frozen, thaw overnight in the fridge, then microwave for 3 minutes.

EXECUTION STEPS

THE MACRO PREP

Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all 6 peppers upright.

THE MACRO PREP

In a large bowl, combine cooked quinoa, black beans, corn, salsa, cumin, chili powder, garlic powder, cilantro, and olive oil. Season with salt and pepper.

THE MACRO PREP

Stuff each bell pepper generously with the quinoa mixture, packing it in firmly.

VEGGIE STEAM-SAUTÉ

Place stuffed peppers upright in the baking dish. Add ¼ cup water to the bottom of the dish.

STEP 5

Cover tightly with foil and bake for 25 minutes.

STEP 6

Remove foil, sprinkle with nutritional yeast if using, and bake for another 10 minutes uncovered until peppers are tender.

STEP 7

Let cool slightly before portioning into containers.

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Quinoa-Stuffed Bell Peppers

INVENTORY LIST

MEAL PREP LOGISTICS

EXECUTION STEPS

THE MACRO PREP

THE MACRO PREP

THE MACRO PREP

VEGGIE STEAM-SAUTÉ

STEP 5

STEP 6

STEP 7

PRIMARY CATEGORY

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FULL EXECUTION PLANS