By Aaron Wurm
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the cooked quinoa, black beans, corn, tomato salsa, cumin, salt, and black pepper to the skillet. Mix well and cook for another 5 minutes until everything is heated through.
Place the hollowed-out bell peppers in a baking dish. Stuff each bell pepper with the quinoa filling, pressing it down slightly to pack it in.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Remove from the oven and let cool slightly. Top with sliced avocado before serving.
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This Vegetarian Main Course recipe is ready in 45 minutes and features bell peppers, quinoa, black beans and other delicious ingredients. Contains 290 calories total.
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the cooked quinoa, black beans, corn, tomato salsa, cumin, salt, and black pepper to the skillet. Mix well and cook for another 5 minutes until everything is heated through.
Place the hollowed-out bell peppers in a baking dish. Stuff each bell pepper with the quinoa filling, pressing it down slightly to pack it in.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Remove from the oven and let cool slightly. Top with sliced avocado before serving.
Calories per Serving: 290
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