Healthy Recipe: Quinoa stuffed bell peppers with black bean salsa

 

Ingredients:

For the stuffed bell peppers:

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked black beans
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/4 cup shredded cheese (optional)

For the black bean salsa:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1 jalapeno pepper, seeds removed and finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Place them in a baking dish, standing upright.
3. Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
5. Add the cooked quinoa, ground cumin, chili powder, paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes to allow the flavors to meld.
6. Remove the skillet from the heat and stir in the black beans, corn kernels, diced tomatoes, and chopped cilantro. Adjust the seasoning if needed.
7. Spoon the quinoa mixture into the prepared bell peppers, pressing it down gently with a spoon. If desired, sprinkle some shredded cheese on top of each pepper.
8. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes or until the bell peppers are tender and the filling is heated through.
9. While the stuffed bell peppers are baking, prepare the black bean salsa by combining the rinsed black beans, diced tomatoes, red onion, jalapeno pepper, lime juice, chopped cilantro, salt, and pepper in a bowl. Stir well to combine.
10. Once the bell peppers are done baking, remove them from the oven and let them cool slightly. Serve the stuffed bell peppers with a generous scoop of black bean salsa on top.

Enjoy your delicious and healthy quinoa stuffed bell peppers with black bean salsa!