Delectable Stuffed Bell Peppers with Quinoa and Black Bean Filling – A Vegetarian Fiesta!

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained (15 oz)
• 1 cup corn kernels (frozen or canned)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Stand the peppers upright in a baking dish.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
4. In a large skillet, sauté onion and garlic over medium heat until softened. Add black beans, corn kernels, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 2 minutes.
5. Combine the cooked quinoa with the black bean mixture in a large bowl. Mix well.
6. Fill each bell pepper with the quinoa and black bean mixture, stuffing them generously.
7. Cover the baking dish with aluminum foil and bake for 30 35 minutes or until the peppers are tender.
8. Garnish with chopped cilantro and serve with lime wedges on the side.

Chef’s Insight

For an extra touch, drizzle each pepper with a spoonful of sour cream or Greek yogurt before serving.

Notes

For an added spicy kick, include a pinch of cayenne pepper in the filling mixture.