Recipe: Quinoa and Black Bean Stuffed Bell Peppers

This dish is not only rich in protein but also offers a festive and flavorful addition to the holiday table.

Quinoa and Black Bean Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)

• 1 cup quinoa, rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup diced tomatoes

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1/2 cup shredded cheese (optional)

• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat the Oven: Preheat the oven to 375°F (190°C).

2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with a little salt and pepper.

3. Prepare the Quinoa: Cook the quinoa according to the package instructions. Once cooked, set it aside.

4. Make the Filling: In a large skillet, heat a small amount of olive oil over medium heat. Sauté the onion and garlic until softened. Add diced tomatoes, corn, and black beans. Stir in the cooked quinoa and spices (cumin, chili powder, paprika). Mix well and cook for a few minutes until heated through.

5. Stuff the Bell Peppers: Stuff each bell pepper with the quinoa and black bean mixture, pressing it down gently. If using cheese, sprinkle it on top of each stuffed pepper.

6. Bake: Place the stuffed bell peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.

7. Garnish and Serve: Once done, remove from the oven, garnish with fresh cilantro or parsley, and serve warm.

These Quinoa and Black Bean Stuffed Bell Peppers offer a healthy, protein-rich side dish for your holiday main course. Packed with the goodness of quinoa, black beans, and assorted veggies, it’s both nutritious and flavorful, making it a delightful addition to your holiday menu.