Stuffed Bell Peppers Flavorful and Easy Recipe Guide

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth (or water)
• 1 can black beans, rinsed and drained (15 oz)
• 1 cup corn (fresh or frozen)
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 cup fresh cilantro, chopped
• 1 cup cherry tomatoes, halved
• to taste salt and pepper
• 1 cup shredded cheddar cheese (optional)
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Set them aside.
4. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
5. Stir in the cooked quinoa, black beans, corn, chopped cilantro, cherry tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and cook for another 3-5 minutes to heat through.
6. Remove the skillet from heat and carefully stuff each bell pepper with the quinoa mixture, packing it in nicely. If desired, top with shredded cheddar cheese.
7. Place the stuffed peppers upright in a baking dish. If they’re unstable, you can slice a small portion off the bottom to make a flat base.
8. Add about 1/4 cup of water to the dish and cover it tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
9. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbling.
10. Remove from the oven and let cool for a few minutes before serving.