Ingredients
4 large bell peppers (any color)
1 cup quinoa, rinsed and cooked
1 lb ground turkey or beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Fresh cilantro or parsley for garnish
Execution
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.
Cook the Ground Meat: In a skillet over medium heat, cook the ground turkey or beef until browned. Add chopped onions and garlic, sautéing until the onions are translucent.
Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.
Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.
Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.
Additional tips
- Experiment with different cheese blends for varied flavors.
- You can make the filling ahead of time for quicker preparation.
- Add a squeeze of lime juice or serve with a side of salsa for extra freshness.
- These stuffed peppers are versatile, so feel free to customize the filling with your favorite ingredients.