Quinoa-Stuffed Bell Peppers
3 Facts About Quinoa Pronounced “KEEN-wah”
Gluten-Free: Quinoa is naturally gluten-free, making it an excellent food choice for people who are intolerant to gluten or have celiac disease. It can serve as a substitute for wheat in most recipes and is considered easy to digest. Versatile : Quinoa is incredibly versatile and easy to cook. It can be prepared much like rice, boiled in water or vegetable broth. It can be used in a variety of dishes, from salads and soups to main courses and even desserts. Its mild, slightly nutty taste makes it a perfect accompaniment to many ingredients.
Nutrient Rich: Quinoa is a superfood that is rich in many nutrients. It's high in protein and one of the few plant foods that contain all nine essential amino acids. It's also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
Ingredients: z 4 bell peppers (any color) z 1 cup quinoa z 2 cups vegetable broth z 1 can black beans, drained and rinsed z 1 cup corn (fresh, canned, or thawed from frozen) z 1 cup cherry tomatoes, halved z 1 small red onion, finely chopped z 2 cloves garlic, minced z 1 tablespoon olive oil z 1 teaspoon cumin z 1/2 teaspoon chili powder z Salt and pepper to taste z 1 cup shredded cheddar cheese z Fresh cilantro for garnish
Instructions: 1. Preheat your oven to 375°F (190°C). 2. Cut off the tops of the bell peppers and remove the seeds. Set aside. 3. Rinse quinoa under cold water until water runs clear. In a medium saucepan, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until all broth is absorbed. 4. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until onions are translucent. 5. Add drained black beans, corn, cherry tomatoes, cumin, chili powder, and cooked quinoa to the skillet. Stir well to combine and season with salt and pepper. 6. Stuff each bell pepper with the quinoa and vegetable mixture. 7. Place stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes. 8. Remove foil, sprinkle each pepper with shredded cheese, and bake uncovered for another 5 minutes, or until cheese is melted and bubbly. 9. Garnish with fresh cilantro and serve warm.
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