Quinoa and Black Bean Stuffed Peppers

Introduction

Quinoa and Black Bean Stuffed Peppers are a delicious and nutritious meal that combines the protein-packed benefits of quinoa and black beans with the vibrant flavors of bell peppers. This dish is perfect for those looking to enjoy a healthy, plant-based meal that is both satisfying and easy to prepare.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon olive oil

Instructions

1. Prepare the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
4. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
5. Mix the Filling: Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes to allow the flavors to meld together.
6. Stuff the Peppers: Spoon the quinoa and black bean mixture into each bell pepper, packing it tightly. If desired, top with shredded cheese.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro before serving.

Conclusion

These Quinoa and Black Bean Stuffed Peppers are not only a feast for the eyes but also a powerhouse of nutrition. The combination of quinoa and black beans provides a complete protein source, making this dish ideal for vegetarians and vegans. Enjoy these stuffed peppers as a main course or a hearty side dish, and feel good about nourishing your body with wholesome ingredients.