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Stuffed peppers are a culinary classic renowned for their versatility and ability to adapt to a plethora of ingredients and flavor profiles. This dish not only pleases the palate but also serves as a canvas for creativity in the kitchen. When it comes to healthy eating, Savory Quinoa and Black Bean Stuffed Peppers stand out as a brilliant option. This recipe is an excellent way to fuse taste with nutrition, offering a meal that is satisfying and wholesome.

Savory Quinoa and Black Bean Stuffed Peppers

Discover the delicious world of Savory Quinoa and Black Bean Stuffed Peppers, a nutritious and versatile meal that caters to various dietary preferences. This recipe features protein-packed quinoa and black beans nestled in sweet bell peppers, making for a satisfying dish full of flavor. Packed with vitamins, fiber, and antioxidants, these stuffed peppers are not just a feast for the senses but also a healthy option for any dinner table. Perfect for meal prep or family gatherings!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

      Prepare the Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. You can chop the tops finely and add them to the filling if desired. Lightly coat a baking dish with olive oil.

        Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

          Stuff the Peppers: Carefully spoon the quinoa and black bean mixture into each bell pepper, pressing down gently to pack the mixture tightly. Place the stuffed peppers upright in the baking dish.

            Add Cheese: Sprinkle shredded cheese on top of each stuffed pepper.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4