Savory Quinoa and Black Bean Stuffed Peppers

In the world of wholesome and satisfying meals, Stuffed Peppers Delight emerges as a vibrant and nutritious option that tantalizes the taste buds while nourishing the body. This delightful dish features a harmonious blend of quinoa and black beans, enriched with aromatic spices and enveloped within colorful bell peppers. Not only does this recipe boast a wealth of protein and fiber, but it also offers a delightful explosion of flavors that can satisfy both vegetarians and meat-lovers alike.

Discover the vibrant and nutritious world of Stuffed Peppers Delight, featuring a delightful medley of quinoa, black beans, and colorful bell peppers. This comforting dish is not only packed with protein and fiber but also bursting with flavor, making it perfect for both vegetarians and meat-lovers. With easy preparation steps and variations to suit any palate, this recipe invites you to explore the joy of cooking while nourishing your body. Perfect for any occasion, let the enticing colors and tastes of this dish brighten your table.

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Ingredients

4 large bell peppers (any color, tops cut off and seeds removed)

1 cup quinoa (rinsed)

2 cups vegetable broth (or water)

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

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Monterey Jack)

¼ cup fresh cilantro, chopped (for garnish)

1 tablespoon olive oil

Optional: avocado slices for serving

Instructions

Preheat the oven to 375°F (190°C).

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork.

Sauté the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, and season with salt and pepper. Cook for an additional 1-2 minutes until fragrant.

Combine the filling: In the skillet, add the cooked quinoa, black beans, corn, and diced tomatoes. Stir everything together and let cook for 5 more minutes on low heat, allowing the flavors to meld. Adjust seasoning as needed.

Assemble the peppers: Place the bell peppers upright in a baking dish. Use a spoon to carefully fill each pepper with the quinoa and black bean mixture, packing it gently but firmly. Top each pepper with shredded cheese.

Bake: Cover the dish with aluminum foil and bake in the preheated oven 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.

Serve and garnish: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped cilantro and serve with avocado slices if desired.

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