Savory Stuffed Bell Peppers Easy and Tasty Recipe

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper (adjust for heat preference)
• 1 cup diced tomatoes (fresh or canned)
• 0.5 cup shredded cheddar cheese (optional, for topping)
• to taste salt and pepper
• as needed olive oil for sautéing
• as needed fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, prepare the bell peppers. Slice the tops off and remove the seeds and membranes. Place them upright in a baking dish.
4. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
5. Stir in the black beans, corn, cooked quinoa, diced tomatoes, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well and cook for 2-3 minutes until everything is heated through.
6. Carefully spoon the quinoa mixture into each prepared bell pepper, packing it down slightly.
7. If using, sprinkle the shredded cheddar cheese on top of each stuffed pepper.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
10. Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired, then serve warm.