Here’s a delicious and nutritious recipe for Quinoa Stuffed Bell Peppers:
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a blend), optional
- Fresh cilantro, chopped, for garnish
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Quinoa:
- Rinse the quinoa under cold water.
- In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Filling:
- In a large skillet, heat a small amount of oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- Stir in the black beans, corn kernels, diced tomatoes, and cooked quinoa. Cook for a few more minutes until heated through.
- Stuff the Peppers:
- Place the bell peppers in a baking dish.
- Spoon the quinoa mixture into each bell pepper, packing it down gently.
- If using, sprinkle shredded cheese on top of each stuffed pepper.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro before serving.
Enjoy your delicious quinoa stuffed bell peppers!
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