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Quinoa and black bean bliss peppers present a delightful combination of flavors and textures that not only tantalize the taste buds but also nourish the body. This vibrant dish is perfect for a variety of dietary preferences, being both vegan and gluten-free, making it an excellent choice for those seeking healthier meal options. Quinoa, known for its high protein content, pairs beautifully with black beans, which are rich in fiber and essential nutrients. Together, they create a filling and satisfying meal that is as visually appealing as it is delicious. Ideal for meal prep, family dinners, or entertaining guests, these bliss peppers are sure to impress while providing a wealth of health benefits.

Cheesy Quinoa and Black Bean Stuffed Peppers

Discover the delicious and nutritious quinoa and black bean bliss peppers, perfect for meals any day of the week. This vibrant dish combines protein-packed quinoa with fiber-rich black beans, all stuffed into colorful bell peppers for a hearty vegan and gluten-free option. Easy to prepare and pleasing to the eye, these bliss peppers are ideal for meal prep, family dinners, or entertaining guests. Enjoy a meal that nourishes your body and excites your taste buds!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (optional, for heat)

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Quinoa: In a pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

      Prepare the Peppers: While the quinoa cooks, wash the bell peppers and slice the tops off. Carefully remove the seeds and membranes. Place the peppers standing upright in a baking dish.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, cayenne (if using), and half of the shredded cheese. Season with salt and pepper to taste.

          Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining shredded cheese.

            Bake: Cover the baking dish with aluminum foil (to keep the peppers moist) and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once done, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4