These stuffed bell peppers are a hearty and nutritious vegetarian meal. The combination of quinoa, beans, and vegetables makes them filling and flavorful.
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1 tsp cumin
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup shredded cheese (optional)
INSTRUCTIONS
- Preheat oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
- In a bowl, combine cooked quinoa, corn, black beans, diced tomatoes, cilantro, cumin, paprika, salt, and black pepper.
- Stuff the bell peppers with the quinoa mixture. Sprinkle shredded cheese on top if desired.
- Bake for 30 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve hot.
