Quinoa Stuffed Peppers 🌶️🍚: A Healthy Dinner Recipe
These **Quinoa Stuffed Peppers** are a healthy, flavorful dish that’s packed with protein and veggies! Colorful bell peppers are stuffed with a delicious mix of quinoa, black beans, corn, and spices, making this a satisfying and nutritious meal.
Equipment
- - Baking dish
- - Saucepan
- Spoon
- - Foil (optional)
Ingredients
- - 4 **bell peppers** tops cut off and seeds removed (any color)
- - 1 cup **quinoa** rinsed
- - 1 ½ cups **vegetable broth** or water
- - 1 can **black beans** 15 oz, drained and rinsed
- - 1 cup **corn kernels** fresh, frozen, or canned
- - 1 teaspoon **ground cumin**
- - 1 teaspoon **chili powder**
- - ½ teaspoon **garlic powder**
- - ½ teaspoon **onion powder**
- - 1 tablespoon **olive oil**
- - 1 tablespoon **lime juice**
- - Salt and **black pepper** to taste
- - ½ cup **shredded cheese** cheddar, mozzarella, or your choice (optional)
Instructions
- **Preheat oven** to **375°F (190°C)**. Place the **bell peppers** in a baking dish and set aside.
- In a **saucepan**, combine **quinoa** and **vegetable broth**. Bring to a boil, then reduce to a simmer, cover, and cook for about **15 minutes**, or until the quinoa is cooked and the liquid is absorbed.
- While the quinoa is cooking, in a large mixing bowl, combine **black beans, corn, cumin, chili powder, garlic powder, onion powder, olive oil, lime juice, salt**, and **black pepper**.
- Fluff the cooked quinoa with a fork and add it to the bowl with the vegetable mixture. Stir to combine.
- Stuff each bell pepper with the quinoa mixture, pressing gently to pack it in.
- Cover the baking dish with **foil** and bake for **25 minutes**.
- If using cheese, remove the foil after 25 minutes, sprinkle the **shredded cheese** on top of each stuffed pepper, and bake for an additional **5-10 minutes**, or until the cheese is melted and bubbly.
- Serve warm, topped with extra **lime wedges** or **fresh cilantro** if desired.