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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup chopped kale, stems removed - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for drizzling - Fresh cilantro or parsley for garnish (optional)

Cozy Quinoa and Kale Stuffed Peppers

Cozy Quinoa and Kale Stuffed Peppers are a delightful comfort food that brings warmth and nutrition to your table. Filled with quinoa, kale, black beans, and corn, these vibrant stuffed peppers are not only easy to make but also cater to vegetarians and those seeking gluten-free options. Perfect for weeknight dinners or meal prep, this satisfying dish is a colorful way to enjoy healthy ingredients while feeding your loved ones. Enjoy a hearty and nutritious meal that everyone will crave!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

2 tablespoons olive oil

1 small onion, finely chopped

2 garlic cloves, minced

2 cups kale, chopped (stems removed)

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

1 cup corn (frozen or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1/2 cup shredded cheese (optional, for topping)

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes, or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it cool slightly.

    Preheat the Oven: While the quinoa is cooking, preheat your oven to 375°F (190°C).

      Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

        Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes. Stir in the chopped kale and cook for another 2-3 minutes, until the kale has wilted.

          Combine Filling Ingredients: In a large bowl, mix the cooked quinoa, sautéed vegetables, black beans, corn, cumin, smoked paprika, diced tomatoes, salt, and pepper until everything is well combined.

            Stuff the Peppers: Spoon the quinoa and vegetable mixture into each bell pepper, pressing down gently to pack the filling. If desired, top each stuffed pepper with shredded cheese for a bubbly, golden finish.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.

                Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or parsley for a burst of flavor. Enjoy your warm and hearty quinoa and kale stuffed peppers!

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