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Savory Quinoa and Black Bean Stuffed Peppers are a delicious and nutritious meal option that combines vibrant flavors with wholesome ingredients. This dish is not only satisfying but also emphasizes the importance of balanced meals featuring plant-based components. Quinoa and black beans provide a powerhouse of nutrients, making them essential in any healthy diet.

Savory Quinoa and Black Bean Stuffed Peppers

Discover the delicious and nutritious Savory Quinoa and Black Bean Stuffed Peppers, a versatile meal perfect for any dietary preference. This colorful dish combines protein-packed quinoa and fiber-rich black beans, making it a healthy choice for you and your loved ones. Customize it with your favorite beans and spices for added flavor, and enjoy the vibrant colors and tastes in every bite. Ideal for weeknight dinners or meal prep, this recipe is sure to satisfy!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro or parsley, for garnish

Lime wedges, for serving

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Carefully cut the tops off each bell pepper and remove the seeds and membranes inside. Lightly drizzle the outside of the peppers with olive oil and sprinkle a pinch of salt for flavor. Arrange the peppers upright in a baking dish and set them aside.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and the vegetable broth (or water). Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. After cooking, remove it from heat and let it sit covered for an additional 5 minutes. Use a fork to fluff the quinoa.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir well to ensure all ingredients are thoroughly mixed.

        Stuff the Peppers: Generously fill each prepared bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling inside. Once filled, top each stuffed pepper with a generous amount of shredded cheese.

          Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are fork-tender and the cheese is melted and has turned a lovely golden color.

            Serve: Once done, take the baking dish out of the oven and let it cool for a few minutes before serving. Garnish each stuffed pepper with fresh cilantro or parsley and serve with lime wedges on the side for a zesty finish.

              Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                - Presentation Tips: For an appealing presentation, arrange the stuffed peppers on a vibrant platter, drizzle a bit more olive oil over them, and scatter extra herbs around for color. Serve with the lime wedges artfully arranged for guests to squeeze over their peppers. Enjoy!