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Stuffed peppers are a culinary classic, known for their versatility and ability to adapt to a wide range of flavors and dietary preferences. Whether you're looking for a comforting dinner option, a healthy lunch, or a crowd-pleasing side dish, stuffed peppers can fit the bill. Among the myriad of filling options available, one standout combination is Savory Quinoa and Black Bean Stuffed Peppers. This dish not only showcases the vibrant colors of fresh vegetables but also brings together wholesome ingredients that are as nutritious as they are delicious.

Savory Quinoa and Black Bean Stuffed Peppers

Discover the delicious blend of flavors in Savory Quinoa and Black Bean Stuffed Peppers. This colorful and nutritious dish is packed with protein from quinoa and black beans, making it perfect for vegetarians and those seeking healthy meals. Easy to prepare, these stuffed peppers are not only satisfying but also rich in essential nutrients like vitamins A and C. Ideal for dinner or meal prep, they offer a delightful taste and a vibrant presentation that everyone will love.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

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

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper, to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or a dairy-free alternative)

Fresh cilantro or parsley for garnish

Optional: avocado slices, lime wedges for serving

Instructions
 

Preheat the oven to 375°F (190°C). Carefully slice the tops off the bell peppers, removing the seeds and membranes. Set aside.

    Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

      Prepare the filling: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion for about 5 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant.

        Combine ingredients: In the skillet with the onions, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well and cook for an additional 5 minutes, allowing the flavors to meld.

          Stuff the peppers: Carefully spoon the quinoa and black bean mixture into each bell pepper, packing the filling down gently. Place the stuffed peppers upright in a baking dish. If desired, sprinkle the shredded cheese on top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 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 slightly. Garnish with fresh cilantro or parsley. Serve warm with avocado slices and lime wedges on the side for added flavor.

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