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Amazing Stuffed Bell Peppers with Quinoa and Corn

Stuffed Bell Peppers with Quinoa and Corn
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Enjoy these delicious stuffed bell peppers filled with a hearty mix of quinoa and corn. A vibrant and nutritious vegetarian meal perfect for any occasion.

Ingredients

Scale
  • 4 large bell peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
  3. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed.
  4. In a large bowl, combine the cooked quinoa, corn, black beans, red onion, cilantro, olive oil, chili powder, cumin, salt, and pepper. Mix well.
  5. Spoon the quinoa mixture evenly into the bell pepper halves.
  6. Place the stuffed peppers in a baking dish. Add about 1/2 inch of water to the bottom of the dish.
  7. Cover the dish with foil and bake for 30 minutes.
  8. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.

Notes

  • For a vegan option, ensure your vegetable broth is vegan.
  • You can add other vegetables like diced tomatoes or zucchini to the filling.
  • Top with your favorite salsa or avocado before serving.

Nutrition

Find it online: https://recipesfleet.com/stuffed-bell-peppers-quinoa-corn/