Ingredients
4 large bell peppers, any color
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 cup diced onion
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 cup shredded cheddar or vegan cheese (optional)
Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small portion from the bottom of each pepper to make them stand upright in a baking dish.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the cooked quinoa, black beans, corn kernels, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for an additional 3-4 minutes until everything is well combined and heated through.
- Carefully stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
- Place the stuffed peppers in a baking dish. If desired, top each pepper with shredded cheddar or vegan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly (if using).
- Garnish your Quinoa and Black Bean Stuffed Bell Peppers with fresh cilantro or parsley before serving, if desired.
These stuffed bell peppers are a wholesome and satisfying meal that’s easy to prepare and full of flavor. Enjoy the combination of quinoa, black beans, and vibrant bell peppers in every bite.
