Quinoa and Veggie Stuffed Bell Peppers

This delicious and nutritious recipe is perfect for a healthy lunch or dinner. It's packed with protein, fiber, and vitamins, making it a great option for those looking to maintain a balanced diet.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 zucchini, diced

• 1 cup cherry tomatoes, halved

• 1 cup black beans, rinsed and drained

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped (optional)

• 1 cup shredded cheese (optional, use dairy-free if vegan)

Instructions

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

2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

3. Prepare the Peppers: While the quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds. Place them in a baking dish.

4. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent. Add the zucchini, cherry tomatoes, black beans, and corn. Cook for about 5-7 minutes until the vegetables are tender.

5. Combine Ingredients: Add the cooked quinoa to the skillet with the vegetables. Season with cumin, paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes to let the flavors meld together.

6. Stuff the Peppers: Spoon the quinoa and vegetable mixture into the prepared bell peppers. Pack the mixture firmly and top with shredded cheese if desired.

7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted and bubbly.

8. Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Sprinkle with fresh cilantro before serving if desired.

Enjoy these flavorful and healthy quinoa and veggie stuffed bell peppers as a hearty meal that's perfect for any day of the week.