Stuffed Roasted Red Peppers

Stuffed Roasted Red Peppers

Deliciously satisfying stuffed roasted red peppers filled with quinoa, black beans, and spices, topped with cheese and garnished with cilantro.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: American, Mexican

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

4 large red bell peppers Hollowed for stuffing.
1 cup cooked quinoa or rice Use either based on preference.
1 can black beans, rinsed and drained Provides protein.
1 cup corn kernels Adds sweetness and texture.
1 cup diced tomatoes Fresh or canned.
1 teaspoon cumin For flavor.
1 teaspoon paprika For flavor.
to taste salt and pepper Seasoning.
1 cup shredded cheese (optional) For topping.
to taste fresh cilantro for garnish (optional) Enhances flavor.

Method

Preparation

Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds.

Filling

In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
Generously fill each bell pepper with the quinoa mixture and sprinkle cheese on top if desired.

Cooking

Place the stuffed peppers upright in a baking dish and cover with foil. Bake for about 25-30 minutes.
In the last 5-10 minutes, remove the foil to allow the tops to become golden and bubbly.

Serving

Once cooked, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve warm.

Notes

You can substitute quinoa with couscous or add different veggies like zucchini for extra nutrition. For make-ahead options, prepare the filling the night before.