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Discover the delightful fusion of flavors and nutrition with our Quinoa-Stuffed Bell Peppers. This vibrant dish not only satisfies your taste buds but also provides a healthy, plant-based meal option that is perfect for any occasion. Whether you are looking for a quick dinner solution on a busy weeknight or a show-stopping dish for a leisurely weekend gathering, these stuffed peppers will impress your family and friends alike.

Filling Healthy Dinner Recipes

Looking for a nutritious and delicious meal to impress at any gathering? Try these Quinoa-Stuffed Bell Peppers! Packed with protein, fiber, and vibrant flavors, this dish is perfect for busy weeknights or leisurely weekends. Learn how to create a wholesome filling with quinoa, black beans, and your favorite spices, all nestled in colorful bell peppers. A feast for the eyes and the palate! #QuinoaStuffedPeppers #HealthyEating #PlantBased #MealPrep #EasyRecipes #Nutrition #VeggieLovers
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups low-sodium vegetable broth or water

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

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

1 cup diced tomatoes (fresh or canned)

1 tsp cumin

1 tsp chili powder

½ tsp garlic powder

Salt and pepper, to taste

1 cup shredded low-fat cheese (optional)

Fresh cilantro or parsley for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Remove from heat.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.

          Stuff each bell pepper generously with the quinoa mixture. If desired, sprinkle shredded cheese on top of each pepper.

            Place the stuffed peppers upright in a baking dish. Pour a small amount of vegetable broth or water into the bottom of the dish to help steam the peppers while they bake.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.

                Remove from the oven, and let cool slightly. Garnish with fresh cilantro or parsley. Serve warm with lime wedges.

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