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In the realm of wholesome, flavorful meals, Colorful Quinoa & Black Bean Stuffed Peppers stand out as a beacon of nutrition and creativity. This dish is not only visually appealing, boasting a vibrant medley of colors, but it also delivers a powerhouse of nutrients that cater to a variety of dietary preferences. Whether you’re a dedicated vegetarian, a health-conscious omnivore, or someone simply looking for a delicious way to incorporate more plant-based meals into your diet, these stuffed peppers are sure to become a staple in your kitchen.

One-Pan Quinoa and Black Bean Stuffed Peppers

Discover the vibrant and nutritious Colorful Quinoa & Black Bean Stuffed Peppers, a perfect dish for anyone looking to incorporate more plant-based meals into their diet. These visually stunning peppers are customizable, allowing you to mix and match ingredients to suit your taste. Packed with protein and fiber from quinoa and black beans, they offer numerous health benefits. Easy to prepare and full of flavor, these stuffed peppers are sure to become a favorite in your kitchen!
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Ingredients
  

4 large bell peppers (choose your favorite colors)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

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

1 cup corn (use fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or a Mexican blend)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa, stirring briefly. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed. Afterward, remove it from heat and fluff the quinoa with a fork to separate the grains.

    Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, lime juice, and season with salt and pepper to taste. Gently stir until all ingredients are evenly incorporated.

      Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers, removing any seeds and membranes inside. If any of the peppers don’t stand upright, trim a small amount off the bottom so they maintain stability without creating holes.

        Stuff the Peppers: Arrange the hollowed peppers upright in a spacious baking dish. Using a spoon, generously fill each pepper with the quinoa and black bean mixture, packing it down lightly to ensure a full pepper. Top each filled pepper with an ample portion of shredded cheese, letting it pile slightly on top.

          Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.

            Serve and Garnish: Once baked, remove the peppers from the oven and allow them to cool for a few minutes. Just before serving, sprinkle the tops with chopped fresh cilantro for a burst of color and freshness. Enjoy this vibrant, nutritious one-pan meal!

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