Healthy Recipe Ideas

Quinoa, often hailed as a superfood, is a remarkable grain that is rich in protein and essential amino acids. Unlike many plant-based protein sources, quinoa is a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. This makes it an excellent choice for vegetarians and vegans looking to meet their protein needs.

Discover the vibrant and nutritious world of quinoa-stuffed bell peppers! This delightful dish not only looks stunning but also packs a powerful punch of flavor and health benefits. Filled with protein-rich quinoa, fiber-packed black beans, and colorful bell peppers, it's perfect for any meal. In our article, you'll find a step-by-step guide to creating these wholesome delights, including ingredient benefits, cooking tips, and serving suggestions. Elevate your plant-based meals with this savory and satisfying recipe!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, canned, or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper, to taste

1/2 cup fresh cilantro, chopped (optional)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until all of the liquid is absorbed. Once done, remove from heat and fluff the quinoa with a fork, then set it aside.

Prepare the Bell Peppers: While the quinoa is cooking, take each bell pepper, slice the tops off, and carefully remove the seeds and membranes. Place the hollowed bell peppers upright in a baking dish.

Prepare the Filling: In a large mixing bowl, combine the cooked quinoa with the black beans, corn, and diced tomatoes. Season with cumin, smoked paprika, chili powder, salt, and pepper. Stir thoroughly until all ingredients are well incorporated. If desired, gently fold in the chopped cilantro for an added burst of flavor.

Stuff the Peppers: With a spoon, carefully fill each bell pepper with the quinoa mixture, making sure to pack it down slightly to ensure they are filled generously.

Bake the Peppers: Cover the baking dish with aluminum foil to allow the peppers to steam. Place in the preheated oven and bake for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender but still maintain their shape.

Serving Suggestions: Once the peppers are cooked, remove them from the oven and allow them to cool slightly. Top each pepper with diced avocado for creaminess and serve with lime wedges on the side for a zesty finish.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings