Stuffed Bell Peppers – Peppers with quinoa and black beans.

This recipe transforms the humble bell pepper into a colorful and nutritious feast, perfect for any time of the year. Whether you're a seasoned plant-based eater or just looking for a delicious meal to share, these stuffed peppers are sure to impress with their mix of quinoa, beans, veggies, and spices!

Ingredients:

- 6 medium bell peppers (preferably red, orange, or yellow)

- 1 medium red onion, diced (substitute with yellow or white onion if desired)

- Olive oil (or any neutral oil), for sautéing

- 1 cup quinoa, rinsed

- 1/2 teaspoon onion powder

- 1/2 teaspoon garlic powder

- 1 teaspoon smoked paprika (optional, for added smokiness)

- 2 teaspoons ground cumin

- 1 teaspoon chili powder

- 2 cups vegetable broth (can use Better Than Bouillon for more flavor)

- 1 cup corn (fire roasted preferred)

- 1 cup black beans (can substitute with kidney beans or pinto beans)

- 1 can fire roasted tomatoes

- Zest and juice of 1 lime

- 1/4 to 1/2 cup fresh cilantro, chopped (optional)

- Shredded cheese of choice or vegan cheese (Mexican blend recommended)

- Salt and pepper to taste

Prep Time: 20 minutes

Cook Time: 50-60 minutes

Total Time: 70-80 minutes

Servings: 6

Equipment:

- Medium pot

- Fine mesh sieve

- Large mixing bowl

- Cast iron dish or baking dish

- Aluminum foil

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the bell peppers by cutting off the tops and removing the seeds. Chop the tops and set aside.

3. Over medium-high heat, add enough olive oil to coat the bottom of your medium pot. Once hot, add the diced onion and diced bell pepper tops. Sauté for 4-6 minutes until softened.

4. Stir in the rinsed quinoa, onion powder, garlic powder, smoked paprika, cumin, and chili powder. Toast for a minute or two, then pour in the vegetable broth.

5. Bring the mixture to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is fully absorbed. Remove from heat.

6. To the quinoa mixture, add the corn, black beans, fire roasted tomatoes, lime zest, lime juice, and cilantro. Mix well and season with salt and pepper to taste.

7. Stuff each bell pepper with about a cup of the quinoa mixture, pressing down to compact. Place stuffed peppers into the baking dish.

8. Top each pepper with shredded cheese, then cover the dish with foil to prevent the cheese from burning.

9. Bake for 45 minutes, then remove the foil and bake for an additional 10-15 minutes or until the peppers are soft and the cheese is melted and bubbly.

10. Serve the stuffed bell peppers hot, accompanied by any leftover quinoa mixture.

Cooking Tips:

- To save time, prep your veggies in advance and store them in the refrigerator.

- Use a baking dish that's snug enough to keep the peppers standing up during roasting.

- If you have a lot of quinoa filling leftover, it makes a great meal on its own or can be a flavorful addition to salads and wraps.

This recipe was created by Cozy Peach Kitchen - Easy Vegetarian Recipes. To see more from Cassidy and to join the cozy community, check out their YouTube channel: https://www.youtube.com/@CozyPeachKitchen

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Stuffed Bell Peppers – Peppers with quinoa and black beans.