Description
A colorful and nutritious dish made with stuffed bell peppers, packed with quinoa, black beans, and a blend of spices, perfect for a family meal.
Ingredients
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, sauté the onion and garlic until translucent.
- Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Mix until well combined.
- Stuff each bell pepper with the filling mixture.
- Place the stuffed peppers in a baking dish and top with cheese if desired.
- Cover with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes.
- Garnish with fresh herbs before serving.
Notes
For an extra protein boost, add cooked ground turkey or shredded chicken to the filling. Stuff the peppers a day ahead for quick preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican