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Stuffed Bell Peppers with Quinoa and Black Beans
These vibrant bell peppers stuffed with hearty quinoa and protein-packed black beans are a flavorful and nutritious vegetarian delight!
Ingredients:
– 4 large bell peppers
– 1 cup cooked quinoa
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup corn kernels
– 1 can (14 oz) diced tomatoes, drained
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– Fresh cilantro, for garnish
Directions:
1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Spoon the quinoa mixture into each bell pepper until filled to the top.
5. Place the stuffed peppers in the baking dish and cover with foil.
6. Bake for 25-30 minutes until the peppers are tender.
7. Remove the foil, sprinkle cheddar cheese on top of each pepper, and bake for an additional 5 minutes until the cheese is melted.
8. Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: ~290 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
#VegetarianDelight #QuinoaLove #MeatlessMonday 🌶️🧀🌽