Description
A cozy and nutritious fall dish featuring bell peppers stuffed with a hearty quinoa and bean filling.
Ingredients
- 4 large bell peppers (any color works!)
- 1 cup quinoa (rinsed and drained)
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- ½ cup shredded cheese (optional)
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the quinoa in a medium saucepan with vegetable broth (or water) until fluffy.
- Prepare the bell peppers by slicing off the tops and removing seeds.
- Mix the cooked quinoa with black beans, corn, diced tomatoes, cumin, paprika, salt, pepper, and garlic powder.
- Stuff each bell pepper with the quinoa mixture and top with cheese if desired.
- Bake in a baking dish covered with foil for 25-30 minutes, then uncovered for an additional 10-15 minutes.
- Garnish with fresh cilantro or parsley before serving.
Notes
Rinse your quinoa for a better taste, and feel free to customize the filling with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian