Meatless Mondays: Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a delicious and healthy meal option, packed with protein and flavor. They’re perfect for a hearty dinner and are easy to prepare.

Ingredients:

• 6 large bell peppers (any color)

• 1 cup quinoa, rinsed and drained

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

• 1 can (14.5 oz) diced tomatoes

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

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon olive oil

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 1 cup shredded cheese (optional, for topping)

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Prepare the Bell Peppers:

• Cut the tops off the bell peppers and remove the seeds and membranes.

• If needed, trim the bottom slightly to help the peppers stand upright.

• Place the peppers in a baking dish, standing upright.

1. Cook the Quinoa:

• In a medium saucepan, bring 2 cups of water to a boil.

• Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

• Fluff with a fork and set aside.

1. Prepare the Filling:

• In a large skillet, heat the olive oil over medium heat.

• Add the chopped onion and sauté until translucent, about 5 minutes.

• Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

• Add the cooked quinoa, black beans, diced tomatoes (with their juice), corn, cumin, chili powder, smoked paprika, salt, and pepper.

• Stir to combine and let the mixture cook for 5-7 minutes until heated through and well-mixed.

1. Stuff the Peppers:

• Spoon the quinoa and black bean mixture into each bell pepper, filling them to the top.

• If using, sprinkle shredded cheese on top of each stuffed pepper.

1. Bake the Peppers:

• Cover the baking dish with aluminum foil.

• Bake in the preheated oven for 30 minutes.

• Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

1. 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.

Tips:

• Customize the Filling: Feel free to add other ingredients like chopped spinach, diced zucchini, or mushrooms to the filling.

• Cheese Alternatives: For a vegan option, use a dairy-free cheese or omit the cheese altogether.

• Meal Prep: These stuffed peppers can be made ahead of time and reheated for a quick and easy meal during the week.

Enjoy these flavorful and nutritious stuffed bell peppers as a satisfying main dish!

Wishing you peace, prosperity and yummy stuffed peppers!