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Quinoa and Black Bean Stuffed Bell Peppers
These colorful bell peppers are filled with a protein-packed mixture of quinoa, black beans, and savory spices that will leave you feeling satisfied and nourished!
Ingredients:
– 4 large bell peppers, halved and seeded
– 1 cup quinoa, cooked
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn kernels
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Fresh cilantro, for garnish
Directions:
1. Preheat oven to 375°F (190°C). Grease a baking dish and place bell pepper halves inside.
2. In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
3. Spoon the quinoa and black bean mixture into each bell pepper half.
4. Cover the dish with foil and bake for 25 minutes.
5. Uncover, sprinkle cheddar cheese on top of each pepper, and bake for an additional 10 minutes until cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
#ProteinPackedMeal #BellPepperDelight #VegetarianComfort 🌶️🧀🍲