These quinoa stuffed bell peppers are packed with protein and flavor, making them a satisfying gluten-free vegetarian dinner option. They are easy to make and can be customized with your favorite veggies and spices.
Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 6 bell peppers, any color. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced tomatoes. 1/2 cup diced red onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper, to taste. 1 cup shredded cheese use dairy-free for vegan option. Fresh cilantro, for garnish.
Instructions: Preheat the oven to 375F 190C. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed. Cut the tops off the bell peppers and remove seeds and membranes. Place peppers in a baking dish, cut side up. In a large mixing bowl, combine cooked quinoa, black beans, corn, tomatoes, red onion, garlic, cumin, chili powder, salt, and pepper. Stir until well combined. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top each pepper with shredded cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until peppers are tender. Remove foil and bake for an additional 5-10 minutes, or until cheese is melted and bubbly. Garnish with fresh cilantro before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
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