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Quinoa Stuffed Peppers

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A vibrant and nutritious dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices, perfect for any meal.

Ingredients

Scale
  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or fresh
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup diced tomatoes
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the peppers and remove the seeds.
  3. Combine the quinoa and vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer for about 15 minutes.
  4. Mix the cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper in a bowl.
  5. Stuff the mixture into the hollowed-out bell peppers.
  6. Place the stuffed peppers upright in a baking dish and add a little water to the bottom.
  7. Cover the dish with foil and bake for about 30-35 minutes.
  8. Garnish with fresh cilantro before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/quinoa-stuffed-peppers/

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