Quinoa Stuffed Bell Peppers
Savory quinoa, black beans, and spices stuffed inside colorful bell peppers, baked to perfection, and topped with fresh cilantro and a squeeze of lime juice. A wholesome and flavorful gluten-free lunch option.
ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
steps
- 1.
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and set aside.
- 2.
Cook the quinoa according to package instructions. In a large bowl, combine cooked quinoa, black beans, corn, diced bell peppers, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well.
- 3.
Heat olive oil in a skillet over medium heat. Sauté the quinoa mixture for about 5 minutes until heated through.
- 4.
Stuff each bell pepper with the quinoa mixture, filling them to the top. Place the stuffed bell peppers in a baking dish.
- 5.
Bake for 20-25 minutes until the peppers become tender and slightly charred.
- 6.
Serve the stuffed bell peppers hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!
