Ingredients
- 4 Bell Peppers (any color, cut in half and seeds removed)
- 1 cup Quinoa, cooked
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 cup Corn, fresh, canned, or frozen
- 1 cup Tomatoes, diced
- 1 small Onion, diced
- Spices (e.g., cumin, paprika, chili powder, salt, and pepper)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the peppers: Cut bell peppers in half lengthwise and remove the seeds. Set aside.
- Sauté the onion: In a skillet over medium heat, sauté the diced onion until translucent (about 3-5 minutes).
- Prepare the filling: In a bowl, combine the sautéed onion, cooked quinoa, black beans, corn, tomatoes, and your chosen spices. Mix well.
- Stuff the peppers: Fill each bell pepper half with the quinoa mixture, pressing gently to pack the filling.
- Bake: Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Remove the foil for the last 5 minutes for a slightly roasted top.
- Serve: Enjoy hot, garnished with fresh herbs or a dollop of yogurt if desired.
Let me know if you’d like to add any customizations! 😊
