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Stuffed Bell Peppers with Quinoa & Cheese: 4 Stunning Halves

Stuffed Bell Peppers with Quinoa & Cheese
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Create vibrant and wholesome stuffed bell peppers filled with fluffy quinoa and melted cheese. This recipe is a colorful and nutritious centerpiece for your dinner table.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn (fresh or frozen)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
  3. In a medium bowl, combine the cooked quinoa, shredded cheese, black beans, corn, red onion, cilantro, olive oil, chili powder, cumin, salt, and pepper.
  4. Mix everything together until well combined.
  5. Spoon the quinoa mixture evenly into the prepared bell pepper halves.
  6. Place the stuffed peppers in a baking dish. You can add a small amount of water to the bottom of the dish to help keep the peppers moist.
  7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Serve hot and enjoy your delicious Magazine Meal!

Notes

  • Feel free to customize the filling with your favorite vegetables or spices.
  • If you don’t have cooked quinoa, you can cook it according to package directions while you prepare the peppers.
  • For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the filling.

Nutrition

Find it online: https://magazinemeal.com/stuffed-bell-peppers-quinoa-cheese/