Quinoa and Black Bean Stuffed Peppers

Discover a healthy and flavorful twist on classic stuffed peppers with our Quinoa and Black Bean Stuffed Peppers. Packed with protein and fiber, these peppers make a perfect vegetarian main dish.

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup quinoa

2 cups vegetable broth

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

1 cup corn kernels

1 cup diced tomatoes

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (optional)

1 tablespoon olive oil

2 cloves garlic, minced

Instructions

1. Preheat oven to 375°F (190°C).

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

3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked.

4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and black pepper.

5. Stuff each bell pepper with the quinoa mixture and place in a baking dish.

6. Drizzle olive oil over the stuffed peppers.

7. Bake in preheated oven for 30 minutes.

8. Optionally, sprinkle shredded cheddar cheese on top of each pepper and bake for an additional 10 minutes until cheese is melted and bubbly.

9. Remove from oven and let cool slightly before serving.

Storage

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

Reheating

Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

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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.