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When it comes to creating a meal that is both visually appealing and packed with nutrition, few dishes can match the vibrancy and heartiness of Colorful Quinoa & Black Bean Stuffed Peppers. This recipe not only tantalizes the taste buds with its rich flavors and textures but also serves as a wholesome option for anyone looking to embrace a healthier lifestyle. Whether you are vegetarian, vegan, or simply seeking to incorporate more plant-based meals into your diet, this dish is a perfect fit.

One-Pan Quinoa and Black Bean Stuffed Peppers

Discover the vibrant and nutritious world of Colorful Quinoa & Black Bean Stuffed Peppers! This delightful dish is perfect for vegetarians, vegans, or anyone wanting to add more wholesome meals to their diet. Packed with protein-rich quinoa and black beans, these stuffed peppers are customizable to your tastes and dietary needs. Enjoy a burst of flavors while benefiting from the health-boosting ingredients. Perfect for meal prep or impressing guests!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 cup shredded cheese (choose cheddar or a Mexican blend)

Juice of 1 fresh lime

Fresh cilantro, finely chopped (for garnish)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and fluff the quinoa with a fork to separate the grains.

    Mix the Filling: In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Use a spatula or spoon to stir everything together thoroughly, ensuring all ingredients are well mixed.

      Prepare the Peppers: Preheat your oven to 375°F (190°C). While the oven is heating, slice the tops off the bell peppers and carefully remove the seeds and membranes. If necessary, trim a small portion from the bottom of each pepper to help them stand upright, being cautious not to create any holes.

        Stuff the Peppers: Arrange the prepared peppers upright in a large baking dish. Using a spoon, gently fill each pepper with the quinoa and black bean mixture, pressing it down lightly to pack it in. Top each stuffed pepper with an even layer of the shredded cheese.

          Bake: Cover the entire baking dish with aluminum foil, then place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

            Serve and Garnish: Remove the stuffed peppers from the oven and allow them to cool for a few minutes. Just before serving, sprinkle the top with freshly chopped cilantro for a burst of flavor and color. Enjoy this vibrant, nutritious one-pan meal!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4