For a hearty and nutritious dinner, try these Vegetarian Stuffed Peppers. Packed with quinoa, black beans, and a medley of vegetables, this dish is both satisfying and full of vibrant flavors.
Ingredients:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat a little oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Stir in the black beans, corn, tomatoes, cumin, and smoked paprika. Cook for another 5 minutes, then remove from heat.
- Combine the cooked quinoa with the vegetable mixture. Season with salt and pepper.
- Stuff each bell pepper with the quinoa mixture and place them in a baking dish. If using, sprinkle the tops with shredded cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
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