Stuffed Bell Peppers Recipe

In recent years, there has been a significant shift toward healthier eating habits, with many people embracing plant-based meals that are not only nutritious but also bursting with flavor. This trend has led to the rise in popularity of vibrant dishes that celebrate fresh ingredients and wholesome nutrition. One such dish that perfectly embodies this movement is Colorful Quinoa and Black Bean Stuffed Bell Peppers.

Discover the bright and nutritious world of Colorful Quinoa and Black Bean Stuffed Bell Peppers! This vibrant meal combines protein-rich quinoa, fiber-packed black beans, and fresh vegetables, making it a feast for both the eyes and the palate. Perfect for any occasion, these stuffed peppers are not just delicious but also gluten-free and vegan, accommodating various dietary needs. Explore the benefits and easy preparation steps of this wholesome dish and bring flavor to your table!

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Ingredients

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1/2 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Olive oil, for sautéing

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish upright.

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Set aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.

Stir in the black beans, corn, cumin, chili powder, and diced tomatoes. Cook for another 5 minutes, mixing well.

Combine the cooked quinoa with the vegetable mixture, stirring until well combined. Season with salt and pepper to taste.

Spoon the quinoa mixture into each prepared bell pepper, packing it down gently. Top with shredded cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbling.

Remove from the oven, let cool slightly, and garnish with chopped fresh cilantro before serving.

Prep Time: 15 min | Total Time: 50 min | Servings: 4