Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 350 per serving
Ingredients:
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges (for serving)
Directions:
1. Cook the Quinoa:
• In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Stuffing:
• In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix until well combined. If using cheese, fold in half of it at this stage.
3. Stuff the Bell Peppers:
• Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish, standing upright.
• Spoon the quinoa and black bean mixture into each bell pepper, filling them generously.
4. Bake the Peppers:
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the remaining cheese on top (if using), and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
• Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side.
Enjoy your Quinoa and Black Bean Stuffed Bell Peppers as a wholesome and satisfying vegetarian dish, perfect for a nutritious lunch or dinner!
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