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Stuffed Bell Peppers are a wholesome vegetarian dish that combines colorful bell peppers with a hearty quinoa filling. This recipe offers a nutritious and flavorful meal that’s both satisfying and comforting.
Ingredients:
- 4 large bell peppers, any color
- 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon cumin
- Salt and pepper to taste
- Avocado, salsa, sour cream for serving (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, chopped cilantro, cumin, salt, and pepper.
- Stuff each bell pepper with the quinoa filling, pressing down gently to pack it in.
- Place the stuffed bell peppers in a baking dish. Cover with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the bell peppers are tender and the filling is heated through.
- Serve the Stuffed Bell Peppers hot, with avocado, salsa, and sour cream on the side if desired. Enjoy this wholesome vegetarian delight!