Description
Colorful and nutritious stuffed bell peppers filled with quinoa, black beans, corn, and topped with melted cheese.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen and thawed or canned and drained)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese (optional; cheddar, Monterey Jack, or pepper jack)
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by trimming the tops off and removing the seeds and membranes. Rinse and pat dry.
- In a large bowl, combine quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, and season with salt and pepper.
- Spoon the filling into each pepper, packing it gently. Arrange them upright in a baking dish.
- If using cheese, sprinkle it on top of the stuffed peppers.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 10 to 15 minutes until the peppers are tender and the cheese is bubbly and golden.
- Let the stuffed peppers rest for about 5 minutes. Garnish with fresh cilantro before serving.
Notes
Can be prepared in advance and stored in the refrigerator for up to a day before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican