Healthy Recipe Ideas

Before diving into the recipe, it's essential to highlight the incredible health benefits of quinoa-stuffed bell peppers. As mentioned, quinoa is a complete protein source, meaning it contains all nine essential amino acids that our bodies cannot produce on their own. This makes it an excellent choice for those who may not consume animal products. Quinoa is also rich in antioxidants, which help to combat oxidative stress and inflammation in the body.

Discover the deliciousness and nutrition of quinoa-stuffed bell peppers, a vibrant dish loved by health-conscious eaters and busy families. Easy to prepare, these colorful peppers are filled with quinoa, black beans, corn, and spices, providing a hearty meal full of protein, fiber, and essential vitamins. Perfect for meal prep or a delightful dinner, this dish not only looks beautiful on the plate but also delivers a satisfying and nutritious dining experience. Get creative with variations and enjoy the wholesome goodness!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 cup corn (fresh, canned, or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1/2 cup chopped fresh cilantro (optional)

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook Quinoa: In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

Prepare Bell Peppers: While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Mix Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir until well mixed. If desired, fold in chopped cilantro.

Stuff Peppers: Carefully spoon the quinoa mixture evenly into each bell pepper, packing it down slightly.

Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender but still hold their shape.

Serve: Once cooked, remove from the oven and let cool slightly. Top with diced avocado and serve with lime wedges on the side.

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