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In recent years, there has been a significant shift towards plant-based meals as more individuals recognize the benefits of incorporating more fruits, vegetables, legumes, and whole grains into their diets. This trend is not just about health; it also aligns with a growing awareness of sustainability and ethical eating. Among the myriad of plant-based options available, quinoa and black beans stand out as two nutritious staples that are both versatile and satisfying.

One-Pan Quinoa and Black Bean Stuffed Peppers

Discover the vibrant world of plant-based eating with Colorful Quinoa & Black Bean Stuffed Peppers. This eye-catching dish not only looks fantastic but is packed with nutritious ingredients like quinoa, a complete protein, and fiber-rich black beans. Easy to customize for any taste, these stuffed peppers make a delightful addition to family meals, potlucks, or meal prep. Dive into this fulfilling recipe that celebrates health, flavor, and creativity in the kitchen. Enjoy the deliciousness!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small red onion, chopped

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set the cleaned peppers aside.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chopped red onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well until everything is evenly combined.

          Stuff each bell pepper with the quinoa and black bean mixture, packing it lightly to ensure it's filled properly. Place the stuffed peppers upright in a large baking dish.

            Sprinkle shredded cheese on top of each stuffed pepper, covering them generously.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

                  Remove from the oven and allow to cool slightly before serving. Garnish with fresh cilantro or parsley, if desired, and serve with lime wedges on the side for a zesty kick.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4