Ingredients
Scale
- 4 large Bell Peppers (Choose any color)
- 1 cup Uncooked Quinoa (Rinse before cooking)
- 2 cups Vegetable Broth (Opt for low-sodium)
- 1 15 oz can Black Beans (Rinse and drain)
- 1 cup Corn (Fresh, frozen, or canned, thawed if frozen)
- 1 cup Diced Tomatoes (Fresh or canned, choose low-sodium if canned)
- 1 tsp Cumin
- 1 tsp Chili Powder (Adjust based on taste)
- Salt (To taste)
- Pepper (To taste)
- 1 cup Shredded Cheese (Optional, swap for vegan cheese if dairy-free)
- 1/4 cup Fresh Cilantro (Optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.
- Mix the filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well mixed.
- Prepare the peppers: While the quinoa filling cools, slice the tops off each bell pepper and remove the seeds. If desired, you can lightly roast the peppers in the oven for about 10 minutes for added flavor.
- Stuff the peppers: Spoon the quinoa mixture evenly into each bell pepper. If using cheese, sprinkle it on top of the stuffing.
- Bake the stuffed peppers: Place the filled peppers upright in a baking dish. Pour 1 cup of water into the bottom of the dish and cover it with foil. Bake for 25-30 minutes.
- Garnish and serve: Once the peppers are tender, remove them from the oven, uncover, and allow them to cool slightly. Garnish with fresh cilantro before serving.
Notes
You can prepare the filling in advance and stuff the peppers a few hours before cooking. They hold well in the refrigerator and can be reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg