Vivian Pearson
CSMS Magazine
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a small piece off the bottom to help them stand upright.
- Place the peppers in a baking dish, standing upright. If the peppers don’t stand well, use crumpled aluminum foil to help keep them stable.
- Cook the Quinoa
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork and set aside.
- Prepare the Filling
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cherry tomatoes, black beans, and corn. Cook for 2-3 minutes until the tomatoes start to soften.
- Add the cooked quinoa, ground cumin, smoked paprika, salt, and pepper. Stir to combine and heat through.
- Stuff the Peppers
- Spoon the quinoa mixture into each bell pepper, packing it in firmly.
- Sprinkle the shredded cheese on top of each stuffed pepper.
- Bake
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender, and the cheese is melted and bubbly.
- Serve
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with fresh parsley or cilantro.
- Serve with lime wedges on the side, if desired.
Tips
- For added protein, you can mix in some cooked ground turkey or beef with the quinoa filling.
- Adjust the seasoning to your taste by adding more spices or a dash of hot sauce for extra heat.
- These stuffed peppers can be prepared in advance and stored in the refrigerator. Simply reheat them in the oven before serving.
Also, see: Grilled Salmon and Lemon Garlic Sauce
