Quinoa Stuffed Bell Peppers with Black Beans and Corn
Print RecipeIngredients
- 4 bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced onion, minced garlic, cumin, paprika, chili powder, salt, and pepper. Mix well.
Spoon the quinoa mixture into each bell pepper until they are fully stuffed.
Sprinkle shredded cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted and slightly golden.
Garnish with fresh cilantro before serving.
Enjoy your nutritious Quinoa Stuffed Bell Peppers with Black Beans and Corn!
