Spiced Quinoa and Black Bean Stuffed Peppers

These vibrant stuffed peppers combine traditional flavors with a modern twist, featuring a spiced quinoa and black bean filling. High in protein and low in calories, they are not only satisfying but also packed with nutrients. The combination of fresh herbs, spices, and a hint of lime adds a refreshing touch, making this dish a perfect vegetarian option that aligns with health-conscious eating.

Ingredients:

• 4 bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup low-fat feta cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
4. In a large skillet, sauté the onion and garlic until translucent. Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, pepper, and lime juice. Stir until well combined and heated through.
5. Remove from heat and fold in fresh cilantro. If using, add feta cheese and mix gently.
6. Stuff each bell pepper with the quinoa mixture, packing it in gently.
7. Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes until the peppers are tender.
8. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
9. Serve warm, garnished with additional cilantro and lime wedges if desired.