Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add quinoa to the skillet and toast for 2-3 minutes.
- Stir in black beans, corn, diced tomatoes, taco seasoning, salt, and pepper. Cook for another 2-3 minutes, until heated through.
- Spoon the quinoa mixture into each halved bell pepper, pressing down gently to fill.
- Place stuffed bell peppers in a baking dish. If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese and lightly brown the tops of the peppers.
- Garnish with chopped fresh cilantro before serving.
- Prep Time: 20
- Cook Time: 40
