Description
Stuffed Peppers with Quinoa are like a cozy hug in a pepper shell. These vibrant bell peppers are filled with a delightful mix of quinoa, veggies, and herbs, turning each bite into a flavorful and satisfying experience.
Ingredients
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- 4 large bell peppers
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- 1 cup quinoa
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- 2 cups vegetable broth
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- 1 can (15 oz) black beans, drained and rinsed
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- 1 can (14.5 oz) diced tomatoes, drained
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- 1 cup corn kernels
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- 1/2 cup diced onion
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- 2 cloves garlic, minced
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- 1 teaspoon cumin
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- 1 teaspoon chili powder
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- Salt and pepper to taste
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- 1 cup shredded cheese (optional)
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- Fresh cilantro for garnish
Instructions
Step-by-Step Instructions for Making Stuffed Peppers with Quinoa:
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- Preheat your oven to 375°F (190°C).
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- Cook quinoa according to package instructions using vegetable broth for added flavor.
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- In a large skillet, sauté onions, garlic, cumin, and chili powder until fragrant.
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- Add black beans, diced tomatoes, corn, and cooked quinoa to the skillet. Stir to combine.
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- Cut the tops off the bell peppers and remove the seeds and membranes.
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- Stuff each pepper with the quinoa mixture and place them in a baking dish.
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- If desired, top each pepper with shredded cheese.
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- Cover the baking dish with foil and bake for 25-30 minutes.
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- Remove the foil and bake for an additional 10-15 minutes or until peppers are tender.
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- Garnish with fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 45 - 55 minutes