Spectrum-Color Stuffed Bell Peppers

Bell peppers stuffed with a colorful mix of quinoa, black beans, corn, and diced tomatoes, baked until tender.

Cuisine: Mexican

Category: Vegetarian

Prep: 25 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 4 large bell peppers
• 1 cup uncooked quinoa
• 1 can (15 oz), drained black beans
• 1 cup frozen corn
• 1 can (14 oz), drained diced tomatoes
• 1/2 medium, diced onion
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 tbsp olive oil

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut tops off 4 large bell peppers and remove seeds. Brush insides with 2 tbsp olive oil and set aside.
2. Step 2: Cook 1 cup uncooked quinoa according to package instructions. In a skillet, heat 1 tbsp olive oil over medium heat, then sauté 1/2 diced onion for 5 minutes until soft.
3. Step 3: Stir in 1 can drained black beans, 1 cup frozen corn (thawed), 1 can drained diced tomatoes, 1 tsp cumin, and 1/2 tsp chili powder. Cook for 8 minutes until flavors meld, then stir in cooked quinoa.
4. Step 4: Spoon quinoa mixture into bell peppers, packing gently. Place peppers upright in a baking dish, cover with foil, and bake for 30 minutes until peppers are tender. Uncover and bake 10 more minutes to brown tops slightly.