Vegetarian Stuffed Bell Peppers

Discover the vibrant and nutritious Colorful Quinoa-Stuffed Bell Peppers, a dish that elevates plant-based meals to a delightful experience. These eye-catching peppers are filled with protein-rich quinoa, black beans, corn, and aromatic spices, creating a flavor-packed meal perfect for any occasion. Not only are they visually appealing, but they also boast numerous health benefits. Embrace fresh ingredients and enjoy the joy of cooking with this colorful recipe!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon olive oil

Salt and pepper, to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.

Sauté the Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the garlic and sauté for another minute until fragrant.

Mix the Filling: In the skillet with the onions and garlic, add the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes until heated through. Stir in the cooked quinoa until combined and remove from heat.

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a small piece off the bottom of the peppers to help them stand upright.

Stuff the Peppers: Divide the quinoa mixture evenly among the bell peppers, packing it in gently. Place the stuffed peppers upright in a baking dish.

Top with Cheese: Sprinkle the shredded cheese on top of each stuffed pepper.

Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish and Serve: Remove the peppers from the oven, let them cool slightly, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings