Quinoa-Stuffed Bell Peppers with Black Beans and Corn

Enjoy a delightful and nutritious meal with quinoa-stuffed bell peppers, loaded with black beans and corn for a wholesome bite.

Ingredients

• 4 bell peppers, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, until liquid is absorbed and quinoa is tender.
3. In a large mixing bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and black pepper.
4. Squeeze lime juice over the quinoa mixture and stir to combine.
5. Place halved bell peppers in a 9" x 13" baking dish. Fill each pepper with the quinoa mixture.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until peppers are tender and the tops are slightly browned.
8. Garnish with fresh cilantro before serving.

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