Black Bean and Quinoa Stuffed Peppers

These Black Bean and Quinoa Stuffed Peppers are a vibrant, healthy dish that combines traditional flavors with a creative twist. The hearty black beans are complemented by fluffy quinoa, fresh vegetables, and a hint of spices, all encased in sweet bell peppers. This dish is not only visually appealing but also packed with protein and fiber, making it a wholesome meal option.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat a little oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent.
4. Stir in the black beans, corn, cooked quinoa, diced tomatoes, and spices. Season with salt and pepper. Cook for about 5-7 minutes until heated through.
5. Fill each bell pepper with the black bean and quinoa mixture, packing it in gently.
6. If using cheese, sprinkle it on top of the stuffed peppers.
7. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
9. Garnish with fresh cilantro before serving.