Smoky Black Bean & Quinoa Stuffed Bell Peppers
"Hearty and flavorful vegan bell peppers stuffed with a smoky mixture of black beans, quinoa, corn, and spices, baked until tender."
Preparation Steps
Preheat oven to 375°F (190°C).
Place the halved bell peppers cut-side up in a baking dish. You can add a tablespoon or two of water to the bottom of the dish to help steam them slightly.
In a medium bowl, combine the cooked quinoa, black beans, corn, red onion, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Mix well.
Stir in the olive oil and chopped cilantro (if using).
Evenly distribute the black bean and quinoa mixture into the bell pepper halves.
Cover the baking dish loosely with foil.
Bake for 30-40 minutes, or until the bell peppers are tender and the filling is heated through.
Remove foil for the last 5-10 minutes of baking if you want the top to get slightly crispy.
Serve hot, with optional toppings if desired.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For added texture and flavor, you can lightly toast the cooked quinoa before mixing it with the other ingredients. Ensure the black beans are well-rinsed to reduce sodium content."
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