Name: Quinoa Stuffed Peppers
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers; 1 cup quinoa; 2 cup vegetable broth; 1 can canned black beans; 1 cup frozen corn; 1 medium yellow onion; 3 clove garlic; 1 tsp cumin; 0.5 tsp smoked paprika; 1 whole lime; 0.25 cup fresh cilantro; 1 cup cheddar cheese; to taste salt; to taste black pepper

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385 cal14g protein48g carbs14g fat480mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Quinoa Stuffed Peppers

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Vegetarian40 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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bell peppershalved lengthwise, seeds and stems removed4 large

quinoa1 cup

vegetable broth2 cups

canned black beansdrained and rinsed1 can

frozen corn1 cup

yellow onionfinely diced1 medium

garlicminced3 cloves

cumin1 tsp

smoked paprika0.5 tsp

limezest and juice1 whole

fresh cilantrochopped0.25 cups

cheddar cheeseshredded1 cup

saltto taste

black pepperto taste

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Preheat oven to 400°F. Arrange bell pepper halves cut-side up on a baking sheet, drizzle with a little vegetable oil, and roast for 10 minutes to soften.

2While peppers roast, rinse quinoa under cold water. In a pot, bring vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

3Heat a skillet over medium heat. Sauté diced onion until softened, about 3 minutes. Add minced garlic and cook 1 minute more. Stir in cumin and smoked paprika and cook until fragrant, about 30 seconds.

4Add cooked quinoa, black beans, corn, lime zest, and lime juice to the skillet. Toss gently to combine. Season with salt and pepper to taste. Fold in cilantro.

5Remove peppers from oven. Spoon quinoa filling evenly into each pepper half. Top each with cheddar cheese.

6Return to oven and bake for 15 minutes until peppers are tender and cheese is melted and lightly golden.

7Let cool for 2 minutes before serving.