Quinoa and Black Bean Stuffed Bell Peppers
- 4 large bell peppers (any color)
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small onion (diced)
- 1 cup diced tomatoes (fresh or canned)
- 1 cup spinach (chopped)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 cup shredded cheese (cheddar, mozzarella, or your choice; optional)
- salt and pepper to taste
- fresh cilantro (for garnish, optional)
In a medium saucepan, bring the vegetable broth or water to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Place the peppers upright in a baking dish.
In a large skillet, heat a little oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the black beans, corn, diced tomatoes, and spinach.
Add the cumin, chili powder, garlic powder, salt, and pepper.
Cook for another 5 minutes until everything is heated through and the spinach is wilted.
Add the cooked quinoa to the skillet and stir to combine.
Spoon the quinoa and vegetable mixture into each bell pepper, pressing down lightly to pack the filling.
If using cheese, sprinkle it on top of each stuffed pepper.Cover the baking dish with foil and bake for 25 minutes.
If using cheese, remove the foil for the last 5 minutes of baking to allow the cheese to melt and brown slightly.Garnish with fresh cilantro before serving.
Servings: 4 Serving Calories: 350 kcal Total Fat: 10 g Total Carbohydrate: 50 g Dietary Fiber: 12 g Protein: 15 g