Bell peppers packed with quinoa, beans, veggies, and cheese for a vibrant, nutritious vegetarian dish.
# Components:
→ Peppers
01 - 4 large bell peppers, any color, halved lengthwise and seeds removed
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste
→ Quinoa Filling
04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 cup canned black beans, drained and rinsed
10 - 1 cup corn kernels, fresh or frozen
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili powder
14 - Salt and pepper, to taste
15 - 1/2 cup diced tomatoes
→ Topping
16 - 1/2 cup shredded Mexican blend cheese or cheddar
17 - 2 tablespoons chopped fresh cilantro
18 - 2 tablespoons plain Greek yogurt or avocado crema, optional
# Directions:
01 - In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid has absorbed. Fluff with a fork and set aside.
02 - Preheat oven to 375°F. In a skillet set over medium heat, warm olive oil. Add finely chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Stir in black beans, corn kernels, cooked quinoa, ground cumin, smoked paprika, chili powder, diced tomatoes, salt, and pepper. Combine thoroughly and cook until heated through.
04 - Brush bell pepper halves with olive oil and season with salt and black pepper. Arrange peppers cut-side up in a baking dish.
05 - Fill each pepper half generously with quinoa mixture. Cover dish with foil and bake for 20 minutes. Uncover, sprinkle cheese over the peppers, and continue baking 8 to 10 minutes more until cheese is melted and peppers are tender.
06 - Top with chopped cilantro. Add a dollop of Greek yogurt or avocado crema if desired and serve immediately.
