Description
These Quinoa and Black Bean Stuffed Peppers are packed with flavor and nutrition, featuring a hearty quinoa filling with black beans, corn, and diced tomatoes. Seasoned with cumin, chili powder, and garlic powder, these peppers make for a satisfying and healthy meal. Top them with melted cheese and fresh cilantro for the perfect finish!
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large bowl, mix together quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
- Spoon the quinoa mixture into each bell pepper until full.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil, sprinkle cheese over the tops of the peppers, and bake for an additional 5 minutes, or until the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to use any color of bell peppers.
- For extra heat, add some chopped jalapeños or a sprinkle of red pepper flakes to the filling.
- If you prefer vegan cheese, substitute with a plant-based variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes