Succulent Tex-Mex Veggie Stuffed Bell Peppers: A Delectable Vegetarian Fiesta

Allergens

Gluten, Soy (in case of pre-packaged beans)

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp ground coriander

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove seeds.
3. In a medium saucepan, cook quinoa according to package instructions set aside.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic sauté until softened, about 5 minutes.
5. Stir in zucchini, yellow squash, corn, cumin, smoked paprika, chili powder, and ground coriander cook for another 7 10 minutes or until vegetables are tender.
6. Add cooked quinoa, black beans, tomato sauce, salt, and pepper to the skillet mix well.
7. Stuff each bell pepper with the quinoa mixture, filling them to the top. Place stuffed peppers in a baking dish.
8. Pour 1 cup of water into the baking dish to prevent the peppers from drying out during baking.
9. Cover with aluminum foil and bake for 30 minutes. Remove foil, top with cheddar cheese and cilantro, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly.
10. Allow to cool slightly before serving.

Chef’s Insight

To enhance the dish's flavor, consider adding a pinch of cayenne pepper or red chili flakes to the vegetable mixture.

Notes

For a spicier dish, add more chili powder or cayenne pepper.