Quinoa Stuffed Bell Peppers

• 1 cup uncooked quinoa
• 2 cups water
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped (optional)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
3. 3 While quinoa cooks, prepare bell peppers by cutting off the tops and removing seeds and membranes. Set aside.
4. 4 In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
5. 5 Stuff each bell pepper with the quinoa mixture, pressing down gently. Top with shredded cheese.
6. 6 Place stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes.
7. 7 Remove foil and bake for an additional 5 minutes if you prefer a slightly crispy top.
8. 8 Garnish with fresh cilantro before serving, if desired.

Nutrition

Tips

• For extra flavor, sauté the onion and garlic in a bit of olive oil before mixing with the quinoa.
• Use any cheese you like—mozzarella or Monterey Jack are great alternatives.
• These peppers can be made ahead and refrigerated before baking, just add a few minutes to the cook time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with a side of guacamole or sour cream for added richness.

FAQ