Wholesome Delight | Stuffed Bell Peppers with Quinoa and Black Beans Recipe

Ingredients:

Stuffed Bell Peppers with Quinoa

4 large bell peppers, halved and seeds removed

1 cup quinoa, cooked according to package instructions

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

1 cup corn kernels (fresh, canned, or frozen)

1 cup diced tomatoes

1/2 cup diced onion

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or your choice)

Fresh cilantro leaves for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C). Place the halved bell peppers in a baking dish.

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.

Add the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for a few minutes until heated through.

Spoon the quinoa and black bean mixture into each bell pepper half, pressing down gently to pack it in.

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.

Remove the foil and sprinkle shredded cheese over the stuffed bell peppers.

Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro leaves, if desired, and serve hot.

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