Name: Quinoa and black bean stuffed peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers, any colors; 2 Tbsp olive oil, divided; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; 1 (14.5 oz) can diced tomatoes, drained slightly; 1 tsp chili powder; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp black pepper; ½ cup shredded cheddar cheese; 1 Tbsp lime juice; 2 Tbsp chopped cilantro; Sour cream; Salsa; Sliced avocado

Preparation

Preheat the oven to 400°F. Lightly oil a baking dish or sheet pan.
Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up in the baking dish.
Drizzle the peppers with a little olive oil and roast for 15 minutes until they begin to soften.
While the peppers roast, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened.
Stir in the garlic, quinoa, vegetable broth, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika and black pepper.
Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from the heat and stir in the lime juice and cilantro. Cover for an additional 5-10 minutes to help the quinoa finish steaming.
Spoon the quinoa mixture evenly into the roasted pepper halves. Top with the cheese.
Return the stuffed peppers to the oven and bake for 10-12 minutes, until the cheese is melted and the peppers are tender.
Serve warm with sour cream, salsa or avocado, if desired.

Quinoa and black bean stuffed peppers

Ingredients

Optional (for serving):

Preparation

Nutrition

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