Quinoa Stuffed Bell Peppers
Wholesome Vegan Delight
Embark on a vegan culinary journey with these delectable Quinoa Stuffed Bell Peppers. Bursting with protein and fiber, this meal is a smart and satisfying choice for every occasion. The harmonious marriage of quinoa, black beans, and fresh produce results in a scrumptious dish that will rejuvenate your senses and leave you content.
Adding a Personal Flair to Healthy Cuisine
Reminiscing about my childhood, the combination of quinoa and bell peppers always symbolized comfort and flavor. This recipe echoes the essence of homemade goodness and the joy of relishing uncomplicated yet tasty suppers with dear ones. The act of filling the peppers and witnessing them bake to perfection is an experience worth treasuring. I urge you to relish each morsel accompanied by a dollop of velvety avocado for an extra layer of decadence.
Quinoa Stuffed Bell Peppers
Ingredients
Quinoa 1 cup
Bell Peppers 4 pieces
Black Beans 1 can
Corn 1/2 cup
Tomato 1 piece
Onion 1/2 piece
Garlic 2 cloves
Cumin 1 tsp
Chili Powder 1/2 tsp
Salt 1/2 tsp
Black Pepper 1/4 tsp
Olive Oil 2 tbsp
Fresh Cilantro 2 tbsp
Lime 1 piece
Avocado 1 piece
Instructions
Cook Quinoa
In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and water is absorbed.
Prepare Bell Peppers
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place the bell peppers in a baking dish.
Prepare Filling
In a skillet, heat olive oil over medium heat. Add onion, garlic, cumin, chili powder, salt, and pepper. Cook until onions are translucent. Add black beans, corn, tomato, cooked quinoa, cilantro, and lime juice. Stir to combine.
Stuff Peppers
Fill each bell pepper with the quinoa mixture. Cover the dish with foil and bake for 25-30 minutes until peppers are tender.
Serve
Garnish with sliced avocado and additional cilantro. Serve hot.
