Description
A delicious and nutritious dish packed with flavor and vegetables, perfect for busy weeknights or cozy family dinners.
Ingredients
- 4 bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large bowl, mix together the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper.
- Stuff each bell pepper with the filling, packing it down gently.
- If using, sprinkle cheese on top of the stuffed peppers.
- Place the stuffed peppers upright in a baking dish and add a little water to the bottom of the dish.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are golden.
- Garnish with fresh cilantro before serving.
Notes
Choose colorful peppers for visual appeal and nutritional variety. Experiment with different spices and cheese options to customize your dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican