Stuffed Bell Pepper with Quinoa and Veggies

A vibrant and healthy stuffed bell pepper filled with protein-rich quinoa, mixed vegetables, and a blend of herbs and spices. Perfect for a nutritious main course that's both colorful and satisfying.

Steps

1. Preheat the oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove seeds and membranes. 3. Rinse quinoa under cold water. 4. In a small pot, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. 5. In a pan, heat olive oil over medium heat. Sauté onion and garlic until translucent. 6. Add diced tomatoes, corn, black beans, cumin, salt, and pepper to the pan. Cook for 5 minutes until heated through. 7. Mix the cooked quinoa into the vegetable mixture. 8. Stuff the bell pepper with the quinoa and veggie mix. 9. Place stuffed pepper in a baking dish, cover with foil, and bake for 20 minutes. 10. Remove foil and bake for an additional 5 minutes to slightly brown the top. 11. Garnish with fresh parsley or cilantro before serving.

1 large bell pepper (any color) 1/4 cup quinoa (uncooked) 1/2 cup vegetable broth or water 1/4 cup diced tomatoes 1/4 cup corn kernels 1/4 cup black beans (rinsed and drained) 1/4 small onion, finely chopped 1 garlic clove, minced 1 tsp olive oil 1/4 tsp cumin Salt and pepper to taste Fresh parsley or cilantro for garnish