Roasted Stuffed Bell Peppers

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.

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