Delicious and nutritious quinoa stuffed bell peppers filled with a flavorful mix of vegetables, black beans, and cheese, perfect for a healthy and satisfying meal.
4 large bell peppers, tops cut off and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 cup diced tomatoes, drained
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
Preheat the oven to 375°F (190°C).
Place the bell peppers upright in a baking dish and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
Combine the cooked quinoa with the vegetable and bean mixture in the skillet. Stir well to combine and remove from heat.
Spoon the quinoa mixture evenly into each bell pepper, filling them completely.
Sprinkle shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
Remove from the oven and garnish with chopped fresh cilantro before serving.