Quinoa-Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (use dairy-free cheese for a vegan option)
- Fresh cilantro or parsley for garnish (optional)
Instructions:
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Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
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Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the prepared baking dish, cut side up.
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In a saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.
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In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent.
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Stir in the black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.
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Add the cooked quinoa to the skillet with the bean and vegetable mixture. Mix well to combine all ingredients evenly.
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Spoon the quinoa mixture into each bell pepper until they are full. Top each pepper with shredded cheese.
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Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
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Remove the foil and bake for an additional 5 minutes or until the cheese is melted and slightly golden.
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Once done, remove from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.
These quinoa-stuffed bell peppers are not only visually appealing but also delicious and packed with flavor—a perfect gluten-free and vegetarian option for a holiday dish!
