Quinoa-Stuffed Bell Peppers

Imagine biting into a vibrant, roasted bell pepper filled to the brim with a delightful blend of fluffy quinoa, fresh vegetables, and aromatic herbs. Each mouthful is a symphony of textures and tastes, combining the nuttiness of quinoa with the natural sweetness of the bell pepper.

Ingredients:

• 4 bell peppers
• 1 cup cooked quinoa
• 1 cup black beans (rinsed and drained)
• 1 cup diced tomatoes
• 1/2 cup corn kernels
• 1/4 cup chopped onion
• 2 cloves garlic (minced)
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Procedure:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off bell peppers and remove the seeds and membranes.
3. Combine cooked quinoa, black beans, diced tomatoes, corn kernels, chopped onion, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper in a large bowl.
4. Spoon the quinoa mixture into the bell peppers.
5. Place the stuffed bell peppers on a baking dish and bake for 25-30 minutes or until the peppers are tender.
6. Serve hot.

Health Benefits:

• Quinoa is a nutrient-dense grain high in protein and fiber.
• Bell peppers are rich in vitamins A and C.
• Black beans provide plant-based protein and fiber.
• Tomatoes contain lycopene, a powerful antioxidant.

Nutrition Information (per serving):

• Calories: 250
• Protein: 10g
• Carbohydrates: 48g
• Fat: 3g