Stuffed Bell Peppers with Quinoa & Black Beans

These Stuffed Bell Peppers with Quinoa & Black Beans are a nutritious, vegetarian delight. Packed with protein and vibrant flavors, they’re perfect for a wholesome dinner. Easy to prep and bake!

Ingredients

• 4 large bell peppers
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 can (15 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil

Equipment

• Saucepan
• Skillet
• Baking dish
• Mixing bowl

Instructions

1. Preheat oven to 375°F (190°C). Cook quinoa in a saucepan with 2 cups water for 15 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 5 minutes until soft.
3. Add black beans, corn, diced tomatoes, cumin, and chili powder to the skillet. Cook for 5 minutes.
4. In a mixing bowl, combine the cooked quinoa with the skillet mixture. Stir in half the cheddar cheese.
5. Cut tops off bell peppers and remove seeds. Stuff with the quinoa mixture and place in a baking dish.
6. Top with remaining cheddar cheese. Bake for 25-30 minutes until peppers are tender.
7. Serve hot, garnished with fresh herbs if desired.