Stuffed Bell Peppers with Quinoa

Colorful bell peppers are filled with a delightful mix of quinoa, fresh vegetables, and spices, creating a visually stunning and appetizing dish. Perfect for a satisfying meal, this recipe brings together health and flavor in a vibrant presentation.

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

Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, drained and rinsed

1/2 cup corn kernels

1/2 cup diced tomatoes

1/2 cup chopped red onion

1 tsp cumin

1/2 tsp paprika

1 tsp garlic powder

Salt and pepper to taste

1/4 cup chopped fresh cilantro

1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat oven to 375°F.

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

3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, paprika, garlic powder, salt, and pepper.

4. Stuff each bell pepper with the quinoa mixture, pressing down gently.

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

6. Bake in preheated oven for 30 minutes.

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

8. Garnish with chopped cilantro before serving.

Storage

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

Reheating

To reheat, place in a microwave-safe dish and heat on medium power for 2-3 minutes or until heated through. Alternatively, reheat in an oven at 350°F 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.