Stuffed Bell Peppers with Quinoa Flavorful Recipe

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 1 tablespoon olive oil
• for garnish fresh cilantro or parsley
• optional avocado slices (for topping)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
3. In a medium saucepan, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
4. Add the quinoa to the pan, stirring for another minute to toast it slightly.
5. Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
6. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well.
7. Stuff each bell pepper generously with the quinoa mixture, packing it in tightly.
8. Pour a little water into the base of the baking dish (about 1/4 cup) to help steam the peppers as they cook.
9. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred at the edges.
11. Remove from the oven and allow to cool slightly. Top with fresh cilantro or parsley and avocado slices if desired before serving.