High-Protein Easy St￭ Bell Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed thoroughly
• 2 cups vegetable broth (or water)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 cup diced tomatoes (canned, preferably fire-roasted)
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend, optional)
• Fresh cilantro, chopped (optional)
• Sour cream or Greek yogurt (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the quinoa by combining it with the vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
3. While the quinoa is cooking, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
5. Spoon the filling into each of the prepared bell peppers, packing it in tightly. Sprinkle shredded cheese on top if desired.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and serve with sour cream or Greek yogurt.

Nutrition