Quinoa & Black Bean Stuffed Peppers

Discover a nutrient-packed twist on the classic stuffed pepper recipe with this Quinoa & Black Bean Stuffed Peppers dish. Featuring vibrant bell peppers, hearty quinoa, and protein-rich black beans, this recipe is perfect for health-conscious individuals seeking a flavorful meal. Easy to prepare and bursting with southwestern flavors, this dish caters to vegan and gluten-free diets while being a filling option for any dinner table.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup cooked quinoa

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

1 cup corn kernels

1 cup diced tomatoes

1/2 cup chopped onion

1/2 cup shredded vegan cheese

1 tbsp olive oil

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes.

3. In a large skillet over medium heat, add olive oil and sauté onions and garlic until translucent.

4. Add cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5 minutes.

5. Stuff each bell pepper with the quinoa and black bean mixture.

6. Place stuffed peppers upright in a baking dish and cover with foil.

7. Bake in the preheated oven for 25 minutes.

8. Remove foil and sprinkle vegan cheese on top of each pepper.

9. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

10. Garnish with fresh cilantro before serving.

Storage

Store stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat stuffed peppers in the microwave for 2-3 minutes or in a 350°F oven for 10-15 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.