These brightly colored bell peppers are filled with black beans, sweet corn, and protein-rich quinoa, all simmered in a gently spiced tomato base. A layer of melty cheese crowns each one before they’re roasted until tender, and served with a velvety roasted red pepper sauce lifted with balsamic and fresh basil.
Nutritional facts
Protein
23g
Carbs
47g
Calories
490kcal
Fat
25g
Ingredients
Monterrey-Jack Cheese, Yellow Bell Pepper, Extra Virgin Olive Oil, Canned Black Beans, Oregano, Red Onion, Vegetable Base, Black Pepper, Cumin, Corn, Chili Powder, Garlic, Canned Roasted Tomatoes, Kosher Salt, Balsamic Vinegar, Crushed Red Pepper, Quinoa, Basil, Red Bell Pepper
Contains milk, soybeans.
Reviews
4.5
Based on 66 reviews
Gregory · 04/25/26
Cindy · 04/24/26
Mark · 04/19/26
Melissa · 04/12/26
Aimee · 04/09/26
Melissa · 04/07/26
Alisa · 04/07/26
It was not two peppers. It was one and I didn’t check the ingredients so I guess that falls on me, but I’m not sure that quinoa is the right ingredient.
Christina · 04/06/26
Davey · 04/06/26
Delicious! Great textures. Creamy quinoa, crunchy corn. Spicy sauce makes this a cravable meal.
Janet · 04/06/26
Tasted great but too much oil
Crystal · 04/05/26
Robin · 04/04/26
I couldn’t finish eating this. The texture of the quinoa in this one didn’t feel right. I think a brown rice would have been better. A little too spicy too.
Hello, I'm Chef Angelia Cole! I am a passionate culinary expert with over two decades of experience. I invite you to embark on a transformative journey through my creations through my new brand ‘Reset with Angelia Cole’. These meals have been curated to unlock the power of nature's secrets and indulge in the holistic wonders of food as medicine.
You can find Reset with Angelia Cole's meals in...
