By Robyn Burton
Preheat the oven to 375°F (190°C).
Rinse the quinoa under cold water. Add quinoa and water to a pot and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
While the quinoa cooks, prepare the peppers by cutting the tops off and removing the seeds and membranes. Place them in a baking dish.
Chop the onion and tomato. Heat olive oil in a pan over medium heat. Sauté the onion for 3-4 minutes until soft, then add the tomato, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.
Add the black beans, corn, and cooked quinoa to the onion and tomato mixture. Stir well and let it cook for 5 minutes, allowing the flavors to blend.
Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to ensure they are filled completely.
Sprinkle shredded cheese over the top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven, let cool for a few minutes, and serve warm.
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By Robyn Burton
This Vegetarian Main Course Mexican Gluten-Free recipe is ready in 50 minutes and features large bell peppers, quinoa, black beans and other delicious ingredients. Contains 320 calories total.
Preheat the oven to 375°F (190°C).
Rinse the quinoa under cold water. Add quinoa and water to a pot and bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
While the quinoa cooks, prepare the peppers by cutting the tops off and removing the seeds and membranes. Place them in a baking dish.
Chop the onion and tomato. Heat olive oil in a pan over medium heat. Sauté the onion for 3-4 minutes until soft, then add the tomato, cumin, chili powder, salt, and pepper. Cook for another 2 minutes.
Add the black beans, corn, and cooked quinoa to the onion and tomato mixture. Stir well and let it cook for 5 minutes, allowing the flavors to blend.
Stuff the bell peppers with the quinoa and black bean mixture, pressing down gently to ensure they are filled completely.
Sprinkle shredded cheese over the top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven, let cool for a few minutes, and serve warm.
Calories per Serving: 320
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