Vegetarian Stuffed Peppers
Stuffed peppers are a real crowd pleaser, partly because you can eat the bell pepper “bowl” that holds the delicious filling. Many recipes call for ground beef, but this vegetarian version is incredibly satisfying with its combination of black beans, rice or quinoa, veggies and melted cheese. Adjust the seasonings and fillings to your taste and enjoy this fun and easy meal!
Ingredients
4 large bell peppers (any colour)
1 cup cooked quinoa or rice
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen, canned or fresh)
1 cup diced tomatoes
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded Mexican blend cheese (or your favourite cheese)
Fresh cilantro or parsley for garnish (optional)
Olive oil for drizzling
Directions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds.
Lightly drizzle the outside of the peppers with olive oil and place them in a baking dish.
In a large mixing bowl, combine cooked quinoa or rice, black beans, corn, diced tomatoes, red onion, minced garlic, spices, salt, and pepper. Mix well until all ingredients are evenly distributed.
Stuff each bell pepper with the quinoa and black bean mixture, pressing it down gently. Top each stuffed pepper with a generous amount of shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the tops of the peppers are slightly golden.
Once done, carefully remove the stuffed peppers from the oven and let them cool for a few minutes.
Garnish with fresh cilantro or parsley, if desired, and serve hot.
