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These Stuffed Bell Peppers are a nutritious and flavorful meal, perfect for a weeknight dinner. Filled with a hearty mix of quinoa, black beans, corn, and tomatoes, and topped with melted cheese, they offer a delightful blend of textures and tastes.
Ingredients:
- 4 bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa or rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix quinoa, black beans, corn, diced tomatoes, cheese, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the mixture and place in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- Protein Option: Add ground beef or turkey to the filling for a protein boost.
- Vegetarian Option: Use plant-based cheese to make this dish vegan.
- Serving Suggestion: Serve with a side salad or crusty bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
