Ingredients:

  • 4 medium sweet bell peppers (any color)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup quinoa (185 g), rinsed
  • 2 cups vegetable broth (480 ml)
  • 1 can (15 oz or 425 g) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen; 150 g)
  • 1 teaspoon cumin (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • Salt and pepper to taste
  • 1/4 cup cilantro, chopped (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds.
  3. In a medium saucepan, combine quinoa and vegetable broth; bring to a boil.
  4. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
  5. In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper.
  6. Stuff each bell pepper with the quinoa mixture, pressing down gently.
  7. Place stuffed peppers in a baking dish, drizzle with olive oil, and cover with foil.
  8. Bake for 25 minutes, remove foil, and bake for an additional 5 minutes.
  9. Garnish with chopped cilantro before serving.