Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers are a delightful and nutritious dish, perfect for a hearty meal.

This recipe combines protein-rich quinoa and black beans with flavorful vegetables and spices, all baked inside sweet bell peppers.

It's a versatile meal that's both vegetarian and gluten-free.​

Ingredients:

• 4 large bell peppers (red, yellow, or orange)

• 1 cup quinoa, rinsed and drained​

• 2 cups vegetable broth​

• 1 tablespoon olive oil​

• 1 medium onion, diced​

• 3 cloves garlic, minced​

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)​

• 1 teaspoon ground cumin​

• 1 teaspoon chili powder​

• Salt and freshly ground black pepper, to taste​

• 1 cup salsa​

• 1 cup shredded cheddar or Monterey Jack cheese (optional for topping)​

• Fresh cilantro, chopped (for garnish)​

• Lime wedges (for serving)​

Instructions:

1. Prepare the Bell Peppers:

   • Preheat your oven to 375°F (190°C).​

   • Slice each bell pepper in half lengthwise and remove the seeds and membranes.​

   • Arrange the pepper halves cut side up in a 9x13-inch baking dish.​

2. Cook the Quinoa:

   • In a medium saucepan, combine the rinsed quinoa and vegetable broth.​

   • Bring to a boil over medium-high heat.​

   • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.​

   • Remove from heat and fluff the quinoa with a fork.​

3. Prepare the Filling:

   • In a large skillet, heat the olive oil over medium heat.​

   • Add the diced onion and sauté for about 5 minutes, until translucent.​

   • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.​

   • Add the cooked quinoa, black beans, corn, ground cumin, chili powder, salt, and pepper to the skillet.​

   • Pour in the salsa and stir well to combine all ingredients.​

   • Let the mixture cook for another 2-3 minutes, allowing the flavors to meld.​

4. Stuff the Peppers:

   • Evenly spoon the quinoa and black bean mixture into each bell pepper half, pressing down gently to fill them completely.​

5. Bake:

   • Cover the baking dish with aluminum foil.​

   • Bake in the preheated oven for 25 minutes.​

   • After 25 minutes, remove the foil. If you're adding cheese, sprinkle it over the tops of the stuffed peppers.​

   • Return the dish to the oven and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.​

6. Serve:

   • Once done, remove the stuffed peppers from the oven.​

   • Garnish with freshly chopped cilantro.​

   • Serve warm with lime wedges on the side for an extra burst of flavor.​

Tips:

• Make Ahead: The quinoa and black bean filling can be prepared up to two days in advance and stored in the refrigerator. When ready to serve, stuff the peppers and bake as directed.​

• Variations: For added richness, mix in some shredded cheese into the filling before stuffing the peppers. To make it vegan, omit the cheese or use a dairy-free alternative.​

• Serving Suggestions: These stuffed peppers pair well with a side salad or tortilla chips and guacamole.​

Enjoy your homemade Quinoa and Black Bean Stuffed Peppers—a wholesome meal that's as delicious as it is nutritious!💖👇