Quinoa Stuffed Peppers
Bell peppers filled with a hearty mixture of quinoa, black beans, corn, and spices. Baked until tender for a vibrant vegetarian dinner.
Ingredients
- 4 bell peppers, halved and seeded
- 1/2 cup quinoa, uncooked
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 2 green onions, sliced
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 375°F (190°C).
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2
Rinse the 1/2 cup uncooked quinoa under cold water. In a medium saucepan, combine the quinoa with twice the amount of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all water is absorbed and quinoa is tender. Fluff with a fork and set aside.
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3
In a large mixing bowl, combine the cooked quinoa, 1/2 cup drained and rinsed black beans, 1/2 cup corn kernels, 1/2 cup diced tomatoes, 2 sliced green onions, 1 tsp chili powder, 1/4 tsp cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well to combine all ingredients.
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4
Arrange the halved and seeded 4 bell peppers cut-side up in a baking dish that's been lightly coated with cooking spray or oil.
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5
Spoon the quinoa mixture evenly into each pepper half, gently pressing down to pack the filling.
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6
Cover the baking dish with aluminum foil and bake for 30-35 minutes.
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7
Remove the foil and bake for an additional 5 minutes to slightly crisp the tops, if desired.
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8
Let the stuffed peppers rest for 5 minutes before serving. They can be served as is or topped with optional garnishes like avocado slices, fresh cilantro, or a dollop of Greek yogurt.