Stuffed Bell Pepper with Quinoa and Black Beans

A vibrant and nutritious main dish featuring roasted bell peppers stuffed with a flavorful mix of quinoa, black beans, and spices. Perfect for a wholesome, satisfying meal.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove seeds and membranes. 3. In a small pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. 4. Heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent. 5. In a bowl, mix cooked quinoa, black beans, diced tomatoes, sautéed onion and garlic, cumin, salt, and pepper. 6. Stuff the bell pepper with the quinoa mixture. 7. Place stuffed pepper in a baking dish. Cover with foil. 8. Bake for 25 minutes. Remove foil, sprinkle cheese on top if using, and bake uncovered for another 5 minutes until cheese melts and pepper is tender. 9. Garnish with fresh cilantro before serving.

1 large bell pepper (any color) 1/4 cup quinoa 1/2 cup water 1/4 cup canned black beans, rinsed and drained 2 tbsp diced tomatoes 1/4 small onion, finely chopped 1 clove garlic, minced 1 tsp olive oil 1/4 tsp cumin Salt and pepper to taste 2 tbsp shredded cheese (optional) Fresh cilantro for garnish