Stuffed Bell Peppers

Experience a burst of flavors with our Stuffed Bell Pepper recipe. These vibrant bell peppers are filled with a delicious mixture of cooked quinoa, black beans, corn kernels, diced tomatoes, and spices, offering a satisfying and nutritious meal. Each pepper is baked to perfection, creating a colorful and wholesome dish that's perfect for family dinners or meal prepping.

Our Stuffed Bell Peppers start with fresh bell peppers, their tops cut off and seeds removed, creating the perfect vessel for our hearty filling. The filling includes cooked quinoa, which is mixed with black beans for added protein, and corn kernels for a touch of sweetness and crunch. Diced tomatoes contribute a burst of juiciness, while chopped cilantro adds a fresh, herbal note. The blend of cumin and chili powder infuses the filling with warmth and depth, essential for flavor and nutrition. A touch of salt and pepper rounds out the seasoning.

Once the peppers are stuffed, they’re placed in a baking dish and covered with foil to bake. The foil helps to steam the peppers, making them tender while allowing the filling to meld together. After 30-35 minutes in the oven, the peppers are perfectly cooked, with a slight crispness remaining in their edges.

This recipe is vegan and gluten-free, suitable for various dietary needs. With quinoa and black beans providing protein and fiber, each serving supports digestive health and a balanced diet. Serve these stuffed peppers with avocado slices and lime wedges for added freshness and flavor. Whether as a main course or a hearty side dish, these stuffed bell peppers are sure to please.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Avocado slices and lime wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, salt, and pepper.
3. Stuff the bell peppers with the quinoa mixture.
4. Arrange the stuffed peppers in a baking dish and cover with foil.
5. Bake for 30-35 minutes, or until the peppers are tender.
6. Serve with avocado slices and lime wedges.