Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant stuffed bell peppers are packed with protein-rich quinoa and hearty black beans, making for a nutritious and filling vegetarian main dish. Topped with melted cheese and fresh herbs, they're both delicious and visually appealing.

Steps

1. Preheat your oven to 375°F (190°C). 2. Cut the top off the bell pepper and remove the seeds and membranes. 3. In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, salt, and pepper. 4. Stuff the mixture into the hollowed bell pepper. 5. Place the stuffed pepper in a small baking dish and cover with foil. 6. Bake for 25 minutes, then remove the foil, sprinkle cheese on top (if using), and bake for an additional 5 minutes until cheese is melted and bubbly. 7. Garnish with fresh cilantro before serving.

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