Stuffed Bell Peppers with Quinoa and Beans

Stuffed bell peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. This recipe uses quinoa and beans as the filling, making it a hearty and satisfying meal. The bell peppers are roasted in the oven until tender, and the filling is cooked on the stovetop. The result is a flavorful and nutritious dish that is sure to please everyone at the table.

Prep time: 30 | Cook time: 20 | Serves: 6

Ingredients

• 6 bell peppers
• 1 cup quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 1 (10 ounce) can diced tomatoes with green chilies

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut bell peppers in half lengthwise and remove seeds and ribs. Place bell pepper halves in a single layer in a baking dish.
3. Cook quinoa according to package directions.
4. In a large skillet, combine quinoa, black beans, corn, onion, green pepper, red pepper, tomatoes, and chili powder. Cook over medium heat until heated through, about 5 minutes.
5. Spoon quinoa mixture into bell pepper halves.
6. Bake in preheated oven for 20 minutes, or until bell peppers are tender.
7. Serve immediately.