By Filiberto Rios
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish.
Rinse the quinoa under cold water and then cook it according to package instructions. Usually, this involves combining 1 cup of quinoa with 2 cups of water, bringing it to a boil, covering, and reducing to a simmer for 15 minutes. Fluff with a fork when done.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Dice the onion and add it to the pan, sautéing until translucent, about 5 minutes.
Add the drained black beans, corn, cooked quinoa, and cumin to the pan with the onions. Season with salt and pepper to taste. Stir in the cilantro. Mix everything together and remove from heat.
Spoon the quinoa mixture into each bell pepper, packing them tightly. Top each filled pepper with cheese if using.
Drizzle the remaining 1 tablespoon of olive oil over the peppers. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Prepare the side salad by tossing the mixed greens with a light drizzle of olive oil, salt, and pepper.
Serve the stuffed peppers hot, alongside the fresh mixed greens salad.
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By Filiberto Rios
This Vegetarian Main Course Side Dish recipe is ready in 45 minutes and features bell peppers, quinoa, black beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish.
Rinse the quinoa under cold water and then cook it according to package instructions. Usually, this involves combining 1 cup of quinoa with 2 cups of water, bringing it to a boil, covering, and reducing to a simmer for 15 minutes. Fluff with a fork when done.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Dice the onion and add it to the pan, sautéing until translucent, about 5 minutes.
Add the drained black beans, corn, cooked quinoa, and cumin to the pan with the onions. Season with salt and pepper to taste. Stir in the cilantro. Mix everything together and remove from heat.
Spoon the quinoa mixture into each bell pepper, packing them tightly. Top each filled pepper with cheese if using.
Drizzle the remaining 1 tablespoon of olive oil over the peppers. Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Prepare the side salad by tossing the mixed greens with a light drizzle of olive oil, salt, and pepper.
Serve the stuffed peppers hot, alongside the fresh mixed greens salad.
Calories per Serving: 450
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