Quinoa and Black Bean Stuffed Peppers

A hearty and satisfying dish that's easy to make and bursting with flavor. The quinoa and black beans provide a hearty base, while the bell peppers add a touch of sweetness and crunch. The spices add a warm and inviting aroma, making this dish perfect for a cozy night in.

This recipe was inspired by a trip I took to Mexico City a few years ago. I was wandering through the bustling Mercado Merced when I came across a street vendor selling stuffed peppers. The peppers were so colorful and fragrant, I couldn't resist trying one. The vendor told me that the peppers were stuffed with a mixture of quinoa, black beans, onions, and spices. I was immediately hooked. I bought a dozen peppers and ate them all within a few days.

Prep time: 20 | Cook time: 35 | Serves: 4

Ingredients

• 4 bell peppers, any color
• 1 cup quinoa
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the tops off the peppers and remove the seeds and ribs.
3. In a medium bowl, combine the quinoa, beans, onion, red pepper, cilantro, cumin, chili powder, salt, and pepper.
4. Stuff the peppers with the quinoa mixture.
5. Place the peppers in a baking dish and add 1/2 cup of water to the bottom of the dish.
6. Bake for 30-35 minutes, or until the peppers are tender and the quinoa is cooked through.

Why It Works

• Quinoa is a good source of protein and fiber, and it cooks quickly.
• Black beans are also a good source of protein and fiber, and they add a touch of sweetness to the dish.
• Bell peppers are a good source of vitamins and minerals, and they add a touch of crunch to the dish.
• The spices add a warm and inviting aroma to the dish.