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- 4 medium bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 tsp cumin - 1 tsp paprika - 1/2 tsp garlic powder - Salt and pepper to taste - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Healthy Dinner Recipe

Elevate your dinner game with this healthy dinner recipe packed with flavor and nutrition! Discover how to make zesty quinoa-stuffed bell peppers that are not only delicious but easy to prepare. This guide includes tips for picking fresh ingredients, cooking techniques, and variations to suit any diet. Ready to impress your taste buds? Click through to explore the full recipe and transform your meals tonight!
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Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, or until the liquid has absorbed and the quinoa is fluffy.

        In a large bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Stir until everything is evenly combined.

          Spoon the quinoa mixture into each bell pepper, filling them generously.

            Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the tops to crisp slightly.

              Once cooked, remove from the oven and let cool for a few minutes.

                Serve each stuffed pepper topped with diced avocado, a sprinkle of fresh cilantro, and lime wedges on the side for squeezing over the top.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4