Vegetarian Stuffed Bell Peppers

When it comes to crafting a meal that's both nutritious and visually appealing, few dishes can compete with Vibrant Quinoa & Black Bean Stuffed Bell Peppers. This dish is not just a feast for the eyes; it’s a powerhouse of nutrients, making it an ideal choice for anyone looking to incorporate healthy options into their diet. With its bright colors and hearty ingredients, this recipe offers a delightful blend of flavors and textures that are sure to satisfy any palate.

Discover the colorful and nutritious world of Vibrant Quinoa & Black Bean Stuffed Bell Peppers! This dish is packed with protein, fiber, and essential vitamins, making it perfect for anyone looking to enjoy a healthy meal. Combining vibrant bell peppers with a hearty filling of quinoa, black beans, and fresh vegetables, this recipe is not only visually appealing but also versatile for various cuisines. Perfect for weeknight dinners or entertaining, these stuffed peppers will delight your taste buds. Enjoy the delicious blend of flavors and textures that cater to plant-based diets and those seeking wholesome meals.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground chili powder

Salt and pepper to taste

1 cup shredded cheese (optional: Monterey Jack or cheddar)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).

Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. You can chop the tops finely and set them aside for later use.

Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion (and bell pepper tops, if using) and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.

Combine the filling: In the skillet, stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and let it cook for an additional 2–3 minutes to heat through and blend the flavors.

Stuff the peppers: Carefully spoon the quinoa mixture into each prepared bell pepper, packing it down gently. If using cheese, sprinkle a layer on top of the filling in each pepper. Place the stuffed peppers upright in a baking dish.

Bake the peppers: Pour 1/2 cup of water into the bottom of the baking dish to create steam. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).

Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings