Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant stuffed bell peppers are a hearty and nutritious main dish, filled with protein-rich quinoa, black beans, and a medley of spices. Perfect for a healthy dinner that’s both satisfying and delicious!

Steps

1. Preheat your oven to 375°F (190°C). 2. Rinse the quinoa under cold water and then combine it with vegetable broth in a small saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the broth is absorbed. 3. While the quinoa cooks, cut the top off the bell pepper and remove the seeds and membranes. Set aside. 4. In a mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper. Mix well. 5. Stuff the mixture into the hollowed bell pepper, pressing down gently to pack it in. 6. Place the stuffed pepper upright in a baking dish and drizzle with olive oil. 7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the pepper is tender. 8. Garnish with fresh cilantro if desired and serve warm.

1 large bell pepper (any color) 1/4 cup quinoa 1/2 cup vegetable broth 1/4 cup canned black beans, rinsed 1/4 cup diced tomatoes 1/4 teaspoon cumin 1/4 teaspoon paprika Salt and pepper to taste 1 tablespoon olive oil Fresh cilantro for garnish (optional)