Stuffed Bell Peppers with Quinoa and Black Beans

A vibrant and nutritious main dish featuring bell peppers stuffed with a flavorful mix of quinoa, black beans, and spices. Perfectly baked for a hearty and healthy meal.

Steps

1. Preheat the oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove seeds and membranes. 3. Cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes). 4. While quinoa cooks, heat olive oil in a skillet over medium heat and sauté onion and garlic until softened. 5. Add diced tomatoes, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 3-4 minutes. 6. Mix the cooked quinoa with the bean and tomato mixture. 7. Stuff the bell pepper with the quinoa mixture and place it in a baking dish. 8. Sprinkle shredded cheese on top if using. 9. Bake for 20-25 minutes until the pepper is tender and cheese is melted and golden. 10. Garnish with fresh cilantro and serve warm.

1 large bell pepper (any color) 1/4 cup quinoa 1/3 cup canned black beans, rinsed and drained 2 tbsp diced tomatoes 1/4 small onion, finely chopped 1 garlic clove, minced 1/4 tsp cumin 1/4 tsp smoked paprika Salt and pepper to taste 1 tbsp olive oil 2 tbsp shredded cheese (optional) Fresh cilantro for garnish