Description
A vibrant and nutritious dish featuring colorful bell peppers stuffed with a medley of quinoa, black beans, corn, and fresh herbs, baked to perfection.
Ingredients
Scale
For the Crust:
- 4 large bell peppers (assorted colors)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
- In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
- In a large bowl, combine cooked quinoa, black beans, corn, red onion, cilantro, cumin, paprika, salt, and pepper. Mix well.
- Spoon the quinoa mixture into the bell peppers, pressing down gently. Top each pepper with shredded cheese.
- Drizzle olive oil over the peppers and bake for 25-30 minutes, until peppers are tender and cheese is golden and bubbly.
- Let cool for 5 minutes before serving. Garnish with additional cilantro if desired.
Notes
You can customize the seasonings to taste.