Stuffed Bell Peppers with Avocado Cilantro Lime Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 large bell peppers, roasted1 1/2 cups Quinoa, cooked1 (15oz) can low sodium black beans, rinsed & drained1 (8oz) can no salt added corn, drained1/4 cup no salt added tomatoes, diced3/4 cup cilantro, chopped2 Tbsp Mrs. Dash taco seasoning1/3 cup fat free cheddar cheese, shredded1/3 cup fat free sour creamSalt & pepper, to taste2 avocados, chopped2 limes, juiced
1. Preheat oven to 375 degrees.
2. In a food processor, combine the avocados, 1/2 cup cilantro and lime juice and pulse until smooth. Cover tightly and refrigerate until ready to serve.
2. Cut off the top of the peppers and scoop out the seeds and discard. Set peppers aside.
3. In a large bowl, combine quinoa, taco seasoning, black beans, corn, tomatoes, cilantro, cheddar cheese, sour cream and salt & pepper and mix until well blended. Spoon evenly into the bell peppers.
4. Bake 30 minutes. Remove from the oven and allow to rest 3 minutes. Serve with avocado lime sauce.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSKASICK.
2. In a food processor, combine the avocados, 1/2 cup cilantro and lime juice and pulse until smooth. Cover tightly and refrigerate until ready to serve.
2. Cut off the top of the peppers and scoop out the seeds and discard. Set peppers aside.
3. In a large bowl, combine quinoa, taco seasoning, black beans, corn, tomatoes, cilantro, cheddar cheese, sour cream and salt & pepper and mix until well blended. Spoon evenly into the bell peppers.
4. Bake 30 minutes. Remove from the oven and allow to rest 3 minutes. Serve with avocado lime sauce.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 256.5
- Total Fat: 9.0 g
- Cholesterol: 2.3 mg
- Sodium: 217.2 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 12.0 g
- Protein: 10.9 g
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