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Quinoa, often referred to as a superfood, has gained immense popularity in recent years. A staple in Andean cultures for thousands of years, its resurgence in modern diets can be attributed to its remarkable health benefits and versatility. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent choice for those seeking plant-based protein options.

Stuffed Peppers

Discover the deliciousness of Colorful Quinoa & Black Bean Stuffed Peppers, a vibrant and nutritious dish perfect for any meal. Packed with protein-rich quinoa and black beans, plus an array of colorful vegetables, this recipe caters to both vegetarians and meat-lovers. Learn how to create this delightful dish with fresh ingredients for maximum flavor and health benefits. Join the culinary adventure and transform your dining experience with these satisfying stuffed peppers!
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Ingredients
  

4 medium 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 (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp cumin powder

1 tsp chili powder

½ tsp smoked paprika

1 cup diced tomatoes (fresh or canned)

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

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.

        Sauté the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped red onion until translucent (about 3-5 minutes), then add the minced garlic and cook for another minute until fragrant.

          Mix the Filling: In the skillet with the onions and garlic, stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, allowing the flavors to meld.

            Fill the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing them tightly. Top each filled pepper with shredded cheese.

              Bake: Pour a small amount of water into the bottom of the baking dish (this helps steam the peppers). Cover the dish with aluminum foil and bake 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 from the oven and let cool slightly. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty kick.

                  Prep Time: 20 mins | Total Time: 1 hr | Servings: 4