Stuffed Bell Peppers with Quinoa and Black Beans – A satisfying, fiber-rich vegetarian meal.

Looking for a nutritious, delicious, and easy-to-make meal? Stuffed bell peppers filled with quinoa and black beans are your go-to solution. Packed with fiber, vitamins, and a medley of flavors, this vegetarian dish is sure to impress both your palate and your guests.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese
• Fresh cilantro for garnish

Instructions

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
2. Make the Filling: In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture and place in a baking dish. Top with shredded cheese.
4. Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro before serving.

Tips

• Flavor Boost: Add diced jalapeño for an extra kick.
• Cheese Options: Substitute with vegan cheese for a plant-based option.
• Meal Prep: These can be prepared ahead and stored in the fridge for up to three days.

Enjoy this hearty meal that’s perfect for a quick weeknight dinner or a gathering with friends!