Ingredients
Units
Scale
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the Peppers: While the quinoa cooks, 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 over medium heat, sauté the diced onion and garlic until translucent, about 3-4 minutes. Add the black beans, corn, cooked quinoa, cumin, chili powder, salt, and pepper. Stir until combined and heated through.
- Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing down gently to pack it in.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Serve: Garnish with fresh cilantro and serve with lime wedges for a zesty finish.
Notes
Serve with avocado or salsa for added flavor.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 4
- Calories: 250kcal
- Fat: 3g
- Carbohydrates: 45g
- Protein: 10g