Quinoa Stuffed Bell Peppers

Delicious and vibrant bell peppers are stuffed with a savory blend of quinoa, black beans, and corn, offering a nutritious and satisfying meal for any night of the week.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

4 large bell peppers

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels, fresh or frozen

1 small onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper, to taste

1/4 cup chopped fresh cilantro

1/2 cup shredded cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C).

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

3. In a medium pot, bring vegetable broth to a boil and add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.

4. In a large skillet over medium heat, sauté onion and garlic until softened, about 5 minutes.

5. Add black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well.

6. Add the cooked quinoa to the skillet, mixing everything together. Stir in cilantro and adjust seasoning.

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

8. Cover the dish with foil and bake for 30 minutes.

9. Remove foil, sprinkle with cheese if using, and bake for an additional 10 minutes until cheese is melted and peppers are tender.

10. Serve warm.

Storage

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

Reheating

Reheat in a microwave-safe dish for 2-3 minutes, or in an oven at 350°F for 15-20 minutes 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.