Add fun fall flavors to your holiday table with these filling and flavorful stuffed bell peppers!
Ingredients:
4 large bell peppers (any color you prefer)
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: Preheat your oven to 375°F (190°C).
Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
Cook Quinoa: In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
Prepare Filling: In a skillet, heat olive oil (if using) over medium heat. Add the diced onion and garlic, sauté until softened.
Combine Ingredients: Add the cooked quinoa, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and let it cook for a few minutes until heated through. Stir in the chopped cilantro or parsley.
Stuff Peppers: Spoon the quinoa mixture into the hollowed-out bell peppers, pressing gently to fill them evenly.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Serve: Remove from the oven and let them cool slightly before serving. Garnish with extra herbs if desired.
