Stuffed Bell Pepper Delight

A vibrant and hearty stuffed bell pepper filled with quinoa, black beans, and spices, perfect for a satisfying vegetarian main dish. This flavorful meal is not only nutritious but also visually appealing!

Steps

Preheat your oven to 375°F (190°C). Cut the top off the bell pepper and remove the seeds and membranes. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until onion is translucent. Stir in quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until heated through. Stuff the bell pepper with the mixture, pressing down gently to pack it in. Place the stuffed pepper in a small baking dish and cover with foil. Bake in the preheated oven for about 25-30 minutes or until the pepper is tender. Remove from the oven, garnish with fresh cilantro if desired, and serve warm.

1 large bell pepper (any color) 1/4 cup cooked quinoa 1/4 cup canned black beans, rinsed and drained 1/4 cup corn (fresh or frozen) 2 tablespoons diced tomatoes (canned or fresh) 1 tablespoon chopped onion 1 clove garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 1 tablespoon olive oil Fresh cilantro for garnish (optional)