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If you're searching for a vibrant and nutritious dish that tantalizes the taste buds while offering a wealth of health benefits, look no further than Colorful Quinoa & Black Bean Stuffed Peppers. This dish combines the earthy flavors of black beans and the nutty texture of quinoa, all nestled inside sweet, juicy bell peppers. Not only does it create an eye-catching presentation, but it also serves as a wholesome meal that caters to a variety of dietary preferences, including vegan, vegetarian, and gluten-free diets.

One-Pan Quinoa and Black Bean Stuffed Peppers

Discover the vibrant and nutritious delight of Colorful Quinoa & Black Bean Stuffed Peppers. This recipe combines the earthy richness of black beans and the nutty flavor of quinoa, all inside sweet bell peppers. Ideal for vegan, vegetarian, and gluten-free diets, this dish offers endless customization and is packed with protein, fiber, and essential nutrients. Perfect for any meal, each stuffed pepper is a burst of flavor and health benefits you won't want to miss!
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Ingredients
  

4 large bell peppers (choose vibrant colors like red, yellow, green, or orange)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

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

1 cup corn (use fresh, frozen, or canned, depending on availability)

1 cup diced tomatoes (either canned or fresh)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (options include cheddar or Monterey Jack)

Fresh cilantro or parsley, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the cleaned peppers upright in a baking dish and set aside.

      Cook the Quinoa: In a medium-sized saucepan, combine the rinsed quinoa and the vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, minced garlic, cumin, chili powder, smoked paprika, and season with salt and pepper. Stir everything together until the mixture is well-defined and evenly incorporated.

          Stuff the Peppers: Take each bell pepper and fill it generously with the quinoa and black bean mixture, ensuring you pack it in lightly for a secure fit. Arrange the stuffed peppers in the prepared baking dish standing upright.

            Add the Cheese: Generously sprinkle the shredded cheese over the top of each stuffed pepper, ensuring they are well-covered.

              Bake the Stuffed Peppers: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

                Uncover and Continue Baking: After 25 minutes, remove the foil and continue to bake for an additional 10-15 minutes. This will allow the cheese to melt and bubble, and the peppers to become tender.

                  Serve: Once baked to perfection, remove the dish from the oven and allow the stuffed peppers to cool slightly. Optionally, garnish the dish with fresh cilantro or parsley for a pop of color. Serve with lime wedges on the side to add a zesty touch.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: Plate the stuffed peppers on a colorful platter, allowing the vibrant colors of the peppers and filling to shine. Drizzle with a little extra lime juice for added brightness just before serving.