Ingredients
Method
Preheat your oven to 375°F (190°C).
Prepare the bell peppers by cutting the tops off and removing the seeds. Set them aside.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until the quinoa is cooked and liquid is absorbed.
In a large skillet over medium heat, add a drizzle of olive oil. Sauté the chopped red onion and minced garlic for about 3-4 minutes, until the onion is translucent.
Add the black beans, corn, diced tomatoes, cumin, smoked paprika, and chili powder to the skillet. Stir well to combine and cook for another 5 minutes, allowing the mixture to heat through.
Once the quinoa is ready, fluff it with a fork and add it to the skillet mixture. Stir everything together and season with salt and pepper to taste.
Spoon the quinoa mixture evenly into each bell pepper, packing it down gently. Place the stuffed peppers upright in a baking dish.
Sprinkle shredded cheese on top of each stuffed pepper. Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
Once done, remove from the oven and let them cool slightly before serving.
Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4
- Presentation Tips: Garnish each stuffed pepper with fresh cilantro or parsley and serve with extra diced tomatoes or a side salad for a colorful presentation.