Stuffed Bell Peppers with Quinoa and Black Beans

This vibrant dish features bell peppers stuffed with a hearty mixture of quinoa, black beans, and spices, offering a delightful combination of flavors and textures. Perfect for a nutritious main course that’s both filling and satisfying.

Steps

1. Preheat your oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove the seeds and membranes. 3. In a bowl, mix together the cooked quinoa, black beans, diced tomatoes, corn, onion, olive oil, cumin, chili powder, salt, and pepper. 4. Stuff the bell pepper with the quinoa mixture, pressing down gently to pack it in. 5. Place the stuffed pepper upright in a baking dish and cover it with foil. 6. Bake in the preheated oven for 25 minutes. 7. If using cheese, remove the foil and sprinkle cheese on top, then bake for an additional 5 minutes until the cheese is melted and bubbly. 8. Remove from the oven, let cool for a minute, and garnish with fresh cilantro before serving.

1 large bell pepper (any color) 1/4 cup cooked quinoa 1/4 cup canned black beans, rinsed and drained 1/4 cup diced tomatoes (canned or fresh) 1 tablespoon corn (fresh or frozen) 1 tablespoon chopped onion 1 teaspoon olive oil 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 1 tablespoon shredded cheese (optional) Fresh cilantro for garnish (optional)