Wholesome and Delicious: Quinoa-Stuffed Bell Peppers Recipe

Today’s Special: Quinoa-Stuffed Bell Peppers

Hey there, foodies! Today I’m excited to share with you a recipe for Quinoa-Stuffed Bell Peppers that’s not only delicious but also super healthy. I love making this dish on cozy evenings when I crave something warm and comforting yet nutritious. Let’s dive into the recipe!

Ingredients:

• 4 large bell peppers
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 ripe avocado, diced
• 2 medium tomatoes, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Kitchen Tools:

• knife
• cutting board
• saucepan
• baking dish
• mixing bowl

To start, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

In a saucepan, cook the quinoa according to package instructions. In a mixing bowl, combine the cooked quinoa, black beans, corn, avocado, tomatoes, cilantro, lime juice, cumin, paprika, salt, and pepper. Mix well.

Stuff the quinoa mixture into the bell peppers, pressing down gently to pack the filling. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

Once done, remove the foil and bake for an additional 5-10 minutes to lightly crisp the tops. Serve the quinoa-stuffed bell peppers hot, garnished with extra cilantro and a drizzle of lime juice.

This recipe yields 4 servings, with each stuffed bell pepper weighing approximately 300 grams. One serving is around 250 calories.

A unique tip for this dish is to sprinkle some nutritional yeast on top before baking for a cheesy, nutty flavor. It adds a delicious twist to the traditional recipe and boosts the overall taste.

I hope you give this recipe a try and enjoy the wholesome flavors of these Quinoa-Stuffed Bell Peppers. Feel free to customize it with your favorite ingredients and make it your own! Happy cooking!