Description
A delightful and nourishing dish loaded with fluffy quinoa, black beans, and vibrant vegetables, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, cover, and simmer for 15 minutes.
- In a bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture, place in a baking dish with a small amount of water, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until tender.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen uncooked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg