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Stuffed bell peppers are a culinary classic that combines nutrition, color, and flavor in a versatile dish that appeals to a variety of palates. These vibrant peppers serve as edible containers, filled to the brim with wholesome ingredients that not only satisfy hunger but also provide a wealth of nutrients. In this recipe, we'll explore the delightful combination of quinoa and black beans, which brings together a medley of textures and tastes that are sure to please both plant-based eaters and those simply looking to incorporate more vegetables into their meals.

Stuffed Bell Peppers

Discover the vibrant flavors of quinoa and black bean stuffed bell peppers! This recipe showcases colorful bell peppers filled with nutritious ingredients, making for a healthy and satisfying meal. The combination of protein-rich quinoa, fiber-packed black beans, and fresh vegetables creates a delicious dish perfect for any occasion. Easy to prepare and customizable, these stuffed peppers are great for meal prep or entertaining. Enjoy a colorful feast that's as good for your taste buds as it is for your health!
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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 or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

¼ teaspoon black pepper

1 teaspoon salt (adjust to taste)

½ cup diced tomatoes (canned or fresh)

¼ cup chopped fresh cilantro (optional)

1 cup shredded cheese (cheddar or Mexican blend)

Olive oil for sautéing

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.

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

        Mix Filling: In the skillet with the onions and garlic, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, black pepper, and salt. Stir everything well to combine. Cook for an additional 3-5 minutes until heated through. Remove from heat and stir in the fresh cilantro if using.

          Prepare the Bell Peppers: While the filling is cooling slightly, slice the tops off the bell peppers and remove the seeds and membranes. You can also lightly trim the bottoms if they don’t stand upright.

            Stuff the Peppers: Carefully spoon the quinoa and black bean mixture into each bell pepper, packing it tightly. Place the stuffed peppers upright in a baking dish.

              Add Cheese: Sprinkle the shredded cheese generously over the tops of the stuffed peppers.

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

                  Serve: Allow the stuffed peppers to cool slightly before serving. They can be garnished with additional cilantro or a dollop of sour cream if desired.

                    Prep Time, Total Time, Servings: 20 mins | 50 mins | 4 servings