Add fun fall flavors to your holiday table with these hearty and flavorful stuffed bell peppers! Packed with protein-rich quinoa, black beans, and warming spices, they make a delicious and nutritious addition to any meal.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro or parsley
Instructions:
Preheat Oven: Set your oven to 375°F (190°C).
Prepare Peppers: Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish, cut side up.
Cook Quinoa: In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes until fluffy and all liquid is absorbed.
Prepare Filling: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until softened and fragrant.
Combine Ingredients: Stir in the cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Let the mixture cook for a few minutes until everything is well combined and heated through. Stir in fresh cilantro or parsley.
Stuff Peppers: Fill each bell pepper with the quinoa mixture, pressing gently to pack it in.
Bake: Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
Serve: Let them cool slightly before serving. Garnish with extra herbs for a fresh touch.
These stuffed bell peppers are a perfect way to bring color, warmth, and nutrition to your holiday spread. Enjoy them as a main course or a tasty side dish for any festive gathering! They are great as a healthy side dish to any meal! Make sure to give them a try!
