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Vibrant Quinoa-Stuffed Bell Peppers are not just a feast for the eyes but also a wholesome, nutritious meal option that can easily cater to health-conscious individuals and families. This recipe combines the superfood quinoa with colorful bell peppers, making it a perfect dish for lunch or dinner. The colorful presentation and delightful flavors ensure that even the pickiest eaters will be tempted to dig in.

Healthy Twist Quinoa Stuffed Bell Peppers

Looking for a bright and nutritious dish for your spring gatherings or Easter brunch? These Vibrant Quinoa-Stuffed Bell Peppers are not only colorful and eye-catching but also packed with protein and essential nutrients. Quick to prepare and comforting, they make a perfect centerpiece for your table. Try this wholesome recipe tonight and enjoy the delightful flavors that even picky eaters will love. Save this for later!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth or water

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

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (use fresh or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup shredded low-fat cheese (optional, for topping)

Fresh cilantro or parsley, finely chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a vigorous boil, then reduce the heat to low, cover it, and allow it to simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, remove from heat and set aside to cool slightly.

    Sauté the Aromatics: In a large skillet set over medium heat, add a splash of olive oil. Once the oil is hot, add the finely chopped red onion and minced garlic. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.

      Mix Ingredients: In the same skillet with the sautéed onion and garlic, add the drained black beans, corn, diced tomatoes, and the cooked quinoa. Sprinkle in the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Stir everything together and cook for an additional 5 minutes to meld the flavors. Remove the skillet from heat.

        Prepare the Bell Peppers: While the filling is cooking, preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. If you like, chop up some of the removed tops and mix them into the quinoa filling for added flavor and texture.

          Stuff the Peppers: Arrange the bell peppers upright in a baking dish. Spoon the hearty quinoa filling into each pepper, packing it down gently to ensure they are filled completely. If using cheese, sprinkle it generously on top of the stuffed peppers.

            Bake: Cover the baking dish with aluminum foil to retain moisture, and place it in the preheated oven. Bake for 25-30 minutes. After this time, carefully remove the foil and return the dish to the oven for an additional 10-15 minutes, or until the bell peppers are tender and the tops are slightly golden.

              Garnish and Serve: Once the peppers are done baking, take them out of the oven and allow them to cool for a few minutes. Garnish each pepper with freshly chopped cilantro or parsley for a burst of color. Serve with lime wedges on the side to add a zesty kick to your meal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4