Baked Stuffed Peppers

Baked Stuffed Peppers are a vibrant and hearty vegetarian dish filled with a flavorful mix of quinoa, black beans, and spices, all topped with melted cheese. This Mexican-inspired recipe is perfect for a comforting dinner and is both nutritious and delicious.

Ingredients

• Bell Peppers - 2 large (any color)
• Quinoa - 100 grams (1/2 cup, uncooked)
• Black Beans - 200 grams (1 cup, canned, drained, and rinsed)
• Corn - 100 grams (1/2 cup, canned or frozen)
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Chili Powder - 1 teaspoon
• Olive Oil - 1 tablespoon
• Vegetable Broth - 240 ml (1 cup)
• Cheddar Cheese - 100 grams, grated
• Fresh Cilantro - for garnish (optional)
• Salt - to taste
• Black Pepper - to taste

Steps

1. Preheat your oven to 190°C (375°F).
2. Rinse the quinoa under cold water and combine it with vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic, cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
4. Stir in the black beans and corn, then add the cooked quinoa to the skillet. Mix everything together and adjust seasoning if necessary.
5. Cut the tops off the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
6. Spoon the quinoa mixture into each pepper until they are well filled. Top each pepper with a generous amount of grated cheddar cheese.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired and serve.

Nutrition

• Calories: 420
• Protein: 16 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in fiber which aids digestion and promotes a feeling of fullness.
• Packed with vitamins and minerals from the vegetables and beans, supporting overall health.

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