Southwestern Quinoa Stuffed Peppers

These Southwestern Quinoa Stuffed Peppers are a tasty and healthy take on a traditional dish. These stuffed peppers are a filling and healthy meal because they are full of quinoa, black beans, corn, and spices.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Sour cream, for serving optional
• Lime wedges, for serving

Instructions:

Preheat the oven to 375F 190C

In a medium saucepan, combine quinoa and vegetable broth

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, shredded cheddar cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper

Mix well

Stuff each bell pepper half with the quinoa mixture, pressing down gently to pack the filling

Place stuffed peppers in a baking dish and cover with aluminum foil

Bake in the preheated oven for 25-30 minutes or until peppers are tender

Remove from the oven, uncover, and sprinkle additional cheese on top if desired

Return to the oven for 5 more minutes or until the cheese is melted and bubbly

Garnish with chopped cilantro and serve with optional sour cream and lime wedges

Enjoy your delicious Southwestern Quinoa Stuffed Peppers