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Stuffed bell peppers are a classic dish that has gained significant popularity among health-conscious eaters looking for a delicious and nutritious meal. These vibrant, colorful vessels not only make for an appealing presentation but are also a versatile option for a wide array of diets including vegan, vegetarian, and gluten-free. When it comes to a wholesome filling, nothing beats the combination of quinoa, beans, and fresh vegetables, all brought together with a medley of spices.

Pound Dropper Recipes: Delicious and Healthy Meal Ideas

Looking for a healthy and colorful dish? Try these zesty quinoa-stuffed bell peppers! Bursting with flavor, this recipe combines fluffy quinoa, black beans, corn, and spices, all stuffed in vibrant bell peppers. Perfect for a hearty dinner or meal prep, these peppers are easy to make and packed with nutrients. Serve with fresh avocado and lime wedges for an extra zing. A delightful meal that’s both satisfying and nutritious!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

½ tsp chili powder

Salt and pepper to taste

½ cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them, open side up, in a baking dish.

      In a saucepan, boil the quinoa in the vegetable broth or water. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

        In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until fully incorporated.

          Spoon the quinoa mixture evenly into each prepared bell pepper, packing it down if necessary.

            Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

              Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, and serve with avocado slices and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4