Quinoa-Stuffed Bell Peppers

 

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Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper (from tops of the bell peppers)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend), optional
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
4. Add quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well and cook for another 2-3 minutes.
5. Spoon the quinoa mixture evenly into the bell peppers. If using cheese, sprinkle it on top of each stuffed pepper.
6. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
7. Remove from the oven and let cool slightly before serving. Garnish with chopped cilantro and serve with lime wedges.

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