Quinoa-Stuffed Bell Peppers

Quinoa-Stuffed Bell Peppers.

Ingredients:

• 4 bell peppers (any color)

• 1 cup quinoa

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup diced tomatoes

• 1 cup canned black beans, rinsed and drained

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

• Olive oil for cooking

• Optional toppings: shredded cheese, chopped cilantro, avocado slices

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut off the tops of the bell peppers and remove the seeds and membranes from the inside. Rinse them and set aside.

3. Cook quinoa according to package instructions. Once cooked, set it aside.

4. In a large pan, heat some olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent.

5. Add the diced tomatoes, black beans, and corn to the pan. Stir in the cooked quinoa and season with cumin, paprika, salt, and pepper. Mix well and cook for another 5 minutes.

6. Fill each bell pepper with the quinoa mixture, packing it tightly.

7. Place the stuffed bell peppers in a baking dish and drizzle a little olive oil over the tops.

8. Cover the dish with foil and bake for about 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the bell peppers are tender and slightly browned.

9. Once cooked, remove from the oven and let them cool for a few minutes.

10. Optional: Top each stuffed bell pepper with shredded cheese and return them to the oven for a few minutes until the cheese melts.

11. Serve the quinoa-stuffed bell peppers hot, garnished with chopped cilantro and avocado slices if desired.

This recipe is packed with protein from the quinoa and black beans, and the bell peppers provide essential vitamins and minerals. It's a filling and nutrient dense dish that can be enjoyed as a main as a side!