Herbed Quinoa-Stuffed Bell Peppers

These vibrant bell peppers are packed with a savory filling of herbed quinoa, black beans, corn, and spices, making them a delightful gluten-free main course. The combination of fresh herbs and zesty lime juice adds a refreshing twist, while the melted cheese on top provides a comforting finish. Perfect for a healthy dinner or meal prep, these stuffed peppers are not only visually appealing but also rich in flavor and nutrients.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 cup shredded cheese (optional, use dairy-free for vegan option)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Set aside.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the broth is absorbed.
4. In a skillet, heat a little oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
5. Stir in the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes until heated through.
6. Combine the cooked quinoa with the bean mixture, then add the chopped cilantro and lime juice. Mix well.
7. Stuff each bell pepper with the quinoa mixture, packing it down gently. If using cheese, sprinkle it on top of each stuffed pepper.
8. Place the stuffed peppers in a baking dish with a splash of water at the bottom. Cover with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Serve warm, garnished with additional cilantro and a wedge of lime if desired.