Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa
- 1 1/2 cups vegetable broth (or water)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fully cooked and the liquid is absorbed.
- While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- Stir in the diced tomatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Let everything cook for an additional 3-4 minutes until heated through.
- Add the cooked quinoa to the skillet and stir to combine. Taste and adjust seasoning as needed.
- Stuff each bell pepper with the quinoa mixture, pressing down slightly to ensure they’re filled evenly.
- Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded cheese over the tops of the stuffed peppers. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!
Let me know if you’d like any tweaks or variations!