A nutritious and colorful dish, these stuffed peppers are filled with quinoa, black beans, corn, and a blend of spices, topped with melted cheese and fresh cilantro. Perfect for a wholesome and satisfying meal!
Ingredients
- 4 large bell peppers (any color), halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained (or fresh/frozen corn)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar or Monterey Jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Quinoa:
- In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Stir in the black beans, corn, diced tomatoes, cooked quinoa, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Stuff the Peppers:
- Place the halved bell peppers in a baking dish, cut side up. Spoon the quinoa and black bean mixture into each pepper half, pressing down lightly to pack the filling.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the shredded cheese evenly over the stuffed peppers, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Enjoy these nutritious and flavorful quinoa and black bean stuffed peppers as a main dish or a hearty side. They are perfect for meal prep and can be easily reheated for a quick and healthy meal.
Have a great day!