Delicious and nutritious quinoa stuffed bell peppers filled with a flavorful mixture of quinoa, vegetables, and cheese, baked to perfection.
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 medium zucchini, diced
1 cup cherry tomatoes, halved
1 cup canned black beans, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
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.
In a medium saucepan, bring the vegetable broth to a boil.
Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
While the quinoa cooks, heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced zucchini and cook for 4-5 minutes until slightly softened.
Add the cherry tomatoes and black beans, cooking for another 2 minutes.
Season the vegetable mixture with ground cumin, smoked paprika, black pepper, and salt. Stir well to combine.
Remove the skillet from heat and mix in the cooked quinoa and half of the shredded cheddar cheese.
Spoon the quinoa and vegetable mixture evenly into each bell pepper.
Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the peppers are tender.
Remove from oven and garnish with chopped fresh cilantro before serving.