Mexican Quinoa & Veggie Stuffed Bell Peppers

Mexican · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 4 large Bell peppers
• 1 cup Quinoa
• 1 cup Black beans (canned, drained and rinsed)
• 1 cup Corn kernels (fresh or frozen)
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1/4 cup Cilantro
• 1 Lime
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Chili powder
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
2. Cook quinoa according to package instructions; set aside. In a large bowl, combine cooked quinoa, black beans, corn, chopped cherry tomatoes, finely chopped red onion, chopped cilantro, juice of half a lime, olive oil, cumin, chili powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack. Cover the dish with foil.
4. Bake in the preheated oven for 25-30 minutes until peppers are tender and filling is heated through. Squeeze remaining lime juice over the stuffed peppers before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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