These Vegetarian Stuffed Bell Peppers are a healthy and colorful dish that combines the vibrant flavors of quinoa, black beans, corn, and fresh herbs. The bell peppers are filled with a savory mixture of protein-packed quinoa and nutrient-rich vegetables, all baked to perfection and optionally topped with melted cheese. This recipe is not only visually stunning but also packed with nutrients, making it a perfect choice for a wholesome and satisfying meal. It’s a versatile dish that can be customized with your favorite ingredients and makes an excellent option for both casual dinners and special occasions.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa (or rice)
- 1 can black beans (drained and rinsed)
- 1 can corn (or 1 cup fresh/frozen)
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional for topping)
- Fresh cilantro (for garnish)
Instructions:
- Prepare the quinoa: Cook the quinoa according to the package instructions. Set aside.
- Prepare the peppers: Cut off the tops of the bell peppers and remove the seeds. Set aside.
- Cook the filling: In a pan, heat olive oil over medium heat. Sauté the onion until soft. Add black beans, corn, and spices (cumin, paprika, garlic powder). Stir in the cooked quinoa, and mix everything well. Adjust salt and pepper to taste.
- Stuff the peppers: Spoon the filling into each pepper until full. Place them in a baking dish.
- Bake: Preheat the oven to 180°C (350°F). If you want, sprinkle cheese on top of the peppers. Bake for 25-30 minutes until the peppers are tender.
- Serve: Garnish with fresh cilantro and enjoy!
This is a nutritious and flavorful dish that can easily be customized with your favorite ingredients like avocado or salsa!