Colorful bell peppers stuffed with quinoa, black beans, corn, and spices make a filling and nutritious vegetarian lunch or dinner.
Why You’ll Love It:
- High in protein and fiber
- Gluten-free and nutrient-packed
- Perfect for meal prep
Ingredients:
- 4 large bell peppers, tops removed
- 1 cup cooked quinoa
- ½ cup black beans, drained
- ½ cup corn kernels
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp paprika
- Salt & pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat oven to 180°C (350°F).
- Sauté onion, corn, and black beans with spices in olive oil for 5 minutes.
- Mix with cooked quinoa.
- Stuff bell peppers with the mixture and place in a baking dish.
- Cover with foil, bake 25–30 minutes.
- Serve warm, garnish with fresh herbs.
Tips & Variations:
- Top with shredded cheese for extra flavor.
- Use chickpeas or lentils instead of black beans.
- Try different colored peppers for a vibrant presentation.
