Health N’ More

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup diced red onion
• 1 cup diced bell pepper (from tops of the peppers)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Save the tops for later. If needed, trim a small slice off the bottoms to make the peppers stand upright.

2. Cook the Quinoa:

• In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil.
• Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

3. Prepare the Filling:

• In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until they become fragrant and slightly translucent, about 2-3 minutes.
• Add the diced bell pepper (from the tops), corn kernels, and diced tomatoes to the skillet. Cook for another 3-4 minutes until the vegetables are tender.
• Stir in the black beans, chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes.

4. Combine the Filling and Quinoa:

• Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine all the ingredients. Adjust the seasonings if needed.

5. Stuff the Bell Peppers:

• Place the hollowed-out bell peppers in a baking dish.
• Carefully stuff each pepper with the quinoa and black bean mixture, packing it in tightly.

6. Bake the Stuffed Peppers:

• Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes or until the peppers are tender.

7. Optional Cheese Topping:

• If you’re using cheese, remove the foil and sprinkle shredded cheese on top of each stuffed pepper during the last 5 minutes of baking. Return to the oven until the cheese is melted and bubbly.

8. Garnish and Serve:

• Remove the stuffed peppers from the oven and let them cool slightly before serving.
• Garnish with fresh cilantro or parsley if desired.

9. Enjoy:

Serve your healthy quinoa and black bean stuffed peppers as a satisfying and nutritious meal. These stuffed peppers are a delightful combination of flavors and textures, making them a perfect option for a wholesome dinner.