Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant stuffed bell peppers are filled with a hearty mixture of quinoa, black beans, and spices, offering a nutritious and flavorful main dish. Perfect for a healthy dinner that’s easy to prepare and packed with protein!

Steps

Preheat your oven to 375°F (190°C). Slice the top off the bell pepper and remove the seeds and membranes. In a mixing bowl, combine the cooked quinoa, black beans, onion, garlic, cumin, chili powder, salt, and pepper. Stuff the mixture into the hollowed bell pepper, pressing down gently to pack it in. If using, sprinkle the top with shredded cheese. Place the stuffed pepper in a small baking dish and cover it with foil. Bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden. Garnish with fresh cilantro if desired and serve hot.

1 large bell pepper (any color) 1/4 cup cooked quinoa 1/4 cup canned black beans, rinsed and drained 1 tablespoon diced onion 1 clove garlic, minced 1/4 teaspoon cumin 1/4 teaspoon chili powder Salt and pepper to taste 1 tablespoon shredded cheese (optional) Fresh cilantro for garnish (optional)