Stuffed Bell Peppers with Quinoa & Black Beans

Colorful bell peppers filled with quinoa and beans.

Stuffed Bell Peppers with Quinoa & Black Beans:

A nutritious and colorful dish packed with plant-based protein and bold flavors!

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa (uncooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 cup diced tomatoes (fresh or canned)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (optional, for garnish)
• Lime wedges (optional, for serving)

Instructions:

1. Cook the quinoa:
   • Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
2. Prepare the bell peppers:
   • Preheat the oven to 375°F (190°C).
   • Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand up on their own, you can slice a small amount off the bottom to level them.
   • Place the peppers in a baking dish and set aside.
3. Make the filling:
   • In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
   • Add the garlic, cumin, chili powder, and smoked paprika (if using), and cook for another 1-2 minutes until fragrant.
   • Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste.
4. Stuff the peppers:
   • Spoon the quinoa and black bean mixture into the prepared bell peppers, packing the filling tightly.
   • If using, sprinkle the shredded cheese on top of each stuffed pepper.
5. Bake:
   • Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
   • If you added cheese, remove the foil during the last 5 minutes of baking to allow the cheese to melt and turn golden.
6. Serve:
   • Remove the peppers from the oven and let them cool slightly before serving.
   • Garnish with fresh cilantro and lime wedges for extra flavor.

Tips & Variations :

• Add Protein: Mix in shredded chicken or ground turkey.
• Make It Spicy: Add diced jalapeños or a dash of hot sauce.
• Cheesy Upgrade: Use crumbled feta or cotija cheese instead of shredded cheese.
• Meal Prep Friendly: These peppers reheat beautifully for an easy lunch!

Enjoy your meal!