Stuffed Bell Peppers with Quinoa and Vegetables are a hearty and nutritious meal. Filled with a savory mixture of quinoa, beans, and vegetables, they make for a colorful and satisfying main course.
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup shredded cheese (optional)
- Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 180°C (350°F). Cut the tops off the bell peppers and remove seeds and membranes.
- In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until quinoa is cooked and liquid is absorbed.
- In a bowl, combine cooked quinoa, corn, black beans, diced tomatoes, cumin, paprika, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture. Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes. Remove foil, sprinkle with cheese if using, and bake for an additional 10 minutes.
- Serve warm.
