Colorful bell peppers filled with a savory blend of black beans, quinoa, vegetables, and spices.
# What You'll Need:
→ Peppers
01 - 4 large bell peppers, tops cut off and seeds removed
→ Filling
02 - 1 cup cooked quinoa
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels, fresh, frozen, or canned
05 - 1 medium red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 medium tomato, diced
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper
13 - ¼ cup fresh cilantro, chopped
14 - 1 tablespoon olive oil
15 - 1 cup shredded cheddar or Monterey Jack cheese (optional)
→ Topping
16 - 1 avocado, sliced (optional)
17 - Fresh cilantro, chopped (optional)
18 - Lime wedges (optional)
# Directions:
01 - Preheat the oven to 375°F.
02 - Place the hollowed bell peppers upright in a baking dish; lightly brush the exteriors with olive oil.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the chopped red onion for 3 to 4 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Add diced tomato, corn kernels, cooked quinoa, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir and cook for 5 minutes, stirring frequently, until heated through.
05 - Remove the skillet from heat and incorporate the chopped cilantro and half of the shredded cheese, if using.
06 - Spoon the quinoa and bean mixture evenly into each bell pepper and top with the remaining cheese, if desired.
07 - Add 2 to 3 tablespoons of water to the bottom of the baking dish. Cover with foil.
08 - Bake covered for 30 minutes.
09 - Remove the foil and bake an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
10 - Serve warm garnished with sliced avocado, extra cilantro, and lime wedges if desired.
