Quinoa-Stuffed Bell Peppers
A tasty way to get your protein and veggies in one dish.
Ingredients:
- 6 medium bell peppers, tops cut off and cores removed
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 15-ounce canned diced tomatoes
- 1 15-ounce can black beans
- 1 cup frozen corn, thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt & pepper to taste
- 1 cup freshly shredded Monterey Jack cheese
- Optional toppings: chopped fresh cilantro, diced avocado, sour cream
Instructions:
- Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
- Preheat oven to 375°F and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up and pour water around the peppers — just enough to cover the bottom of the pan.
- Heat olive oil in a large nonstick skillet over medium heat. Add onions and sauté until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
- Carefully spoon the mixture into the prepared peppers and sprinkle the cheese on top.
- Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
