Delectable Vegetarian American Lunch: Savory Stuffed Bell Peppers with Quinoa and Black Bean Medley

Allergens

Gluten-free, Dairy (optional), Nightshade (bell peppers)

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese or vegan cheese alternative (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them on the prepared baking sheet.
3. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine cooked quinoa, black beans, corn kernels, cherry tomatoes, red onion, garlic, cilantro, cumin, smoked paprika, salt, and pepper. Stir until well combined.
5. Divide the mixture among the prepared bell peppers, filling them to the top.
6. Bake for 20 25 minutes or until the peppers are tender. If using cheese, sprinkle it on top of each stuffed pepper during the last 5 minutes of baking time.
7. Remove from the oven and let them rest for a few minutes before serving. Garnish with fresh parsley.

Chef’s Insight

Feel free to experiment with different vegetables or seasonings to suit your taste preferences.

Notes

This recipe is versatile, allowing for various ingredient substitutions to suit individual dietary needs and preferences.