Description
These hearty quinoa stuffed bell peppers are filled with black beans, diced tomatoes, and seasoned with cumin and chili powder, then topped with cheese and baked to perfection.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture and place in a baking dish.
- Top each stuffed pepper with shredded cheese.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
- Serve hot and enjoy!
Notes
- You can substitute the cheese with a dairy-free option to make it vegan.
- Feel free to add any other vegetables, such as corn or zucchini, for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes