Ingredients
Method
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa cooks, heat a large skillet over medium heat. Add the chopped red onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
Stir in the black beans, corn, ground cumin, chili powder, diced tomatoes, and cooked quinoa. Season with salt and pepper to taste. Mix thoroughly and let simmer for an additional 5 minutes.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. If there is any leftover quinoa mixture, sprinkle it in the bottom of the dish for added flavor.
Top each stuffed pepper with shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool slightly before serving. Garnish with fresh chopped cilantro.
Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4
- Presentation Tips: Serve the stuffed peppers on a large platter, drizzling any leftover sauce or quinoa mixture over the top. Garnish with additional cilantro for a fresh touch.