willa_On
Culinary Explorer
I've recently tried a recipe that's as nutritious as it is delicious, and I couldn't wait to share it with you all. These Stuffed Bell Peppers with Quinoa and Black Beans are a veggie-packed delight, filled with protein-rich quinoa, fiber-packed black beans, and a medley of flavorful spices. Whether you're vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a winner!
Ingredients:
Ingredients:
- 4 large bell peppers, any color
- 1 cup quinoa, cooked according to package instructions
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, avocado slices, sour cream
- Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.
- Spoon the quinoa and black bean mixture evenly into each bell pepper.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil and sprinkle shredded cheese on top of each stuffed pepper, if desired. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
- Garnish with chopped cilantro, avocado slices, and a dollop of sour cream, if desired.
- Enjoy a nutritious and flavorful meal that's as satisfying as it is wholesome!