Colorful Quinoa & Black Bean Stuffed Bell Peppers: A Healthy Start to the New Year

Discover the Perfect Blend of Nutrition and Flavor with Our Vibrant Stuffed Pepper Recipe

This quinoa and black bean stuffed bell pepper recipe is not only a feast for the eyes but also a powerhouse of nutrition.

Quinoa, a complete protein, teams up with fiber-rich black beans and a variety of vegetables to deliver a balanced and satisfying meal. The blend of sweet corn, tangy tomatoes, and aromatic garlic and onions creates a symphony of flavors that is sure to delight.

As you step into the new year, this dish is a perfect way to embrace healthier eating without sacrificing taste. The colorful presentation of the bell peppers makes this dish a cheerful addition to any meal, ensuring you start the new year with both health and happiness on your plate.

Cooking Tips

Choose firm, bright-colored bell peppers for the best presentation and taste.
For a spicier kick, add a pinch of cumin or chili powder to the quinoa mixture.
Leftover filling can be refrigerated and used as a tasty salad topping.

Quinoa & Black Bean Stuffed Bell Peppers

Ingredients

4 large bell peppers, assorted colors
1 cup quinoa
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 can diced tomatoes, drained
1 large onion, finely chopped
3 cloves garlic, minced
1 avocado, sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for garnish)
Salt and pepper to taste
Olive oil

Preparation Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Cook Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
Prepare Vegetables: While quinoa cooks, sauté onions and garlic in olive oil until translucent. Add corn and cook for another 2 minutes.
Combine Ingredients: In a large bowl, mix cooked quinoa, sautéed vegetables, black beans, and diced tomatoes. Season with salt and pepper.

Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds. Fill each pepper with the quinoa mixture.
Bake: Place stuffed peppers in a baking dish and bake for 25-30 minutes, until peppers are tender.
Garnish and Serve: Garnish with sliced avocado, chopped cilantro, and a dollop of sour cream if desired.