Ingredients
Scale
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- 4 bell peppers (any color)
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- 1 cup quinoa, rinsed
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- 2 cups vegetable broth or water
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- 1 can black beans, drained and rinsed
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- 1 cup corn, frozen or canned
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- 1 tsp chili powder
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- 1 tsp cumin
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- 1 cup diced tomatoes, canned or fresh
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- Salt and pepper to taste
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- Fresh cilantro for garnish (optional)
Instructions
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- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking the peppers.
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- Cook Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
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- Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes inside. This will create a hollow space for stuffing.
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- Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, diced tomatoes, salt, and pepper. Stir until everything is well-mixed and evenly distributed.
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- Stuff the Peppers: Fill each bell pepper with the quinoa mixture, packing it in tightly to ensure each pepper is full.
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- Bake the Peppers: Place the stuffed peppers upright in a baking dish. Cover the dish with foil to retain moisture and bake in the preheated oven for 25-30 minutes.
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- Finish Baking: Remove the foil and continue baking for an additional 5-10 minutes, or until the peppers are tender and slightly charred on the edges.
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- Garnish and Serve: If desired, garnish the stuffed peppers with fresh cilantro before serving. Enjoy them warm!
Nutrition
- Serving Size: One Normal Portion
- Calories: 180
- Fat: 2g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g