Embark on a culinary adventure to Mexico with our Quinoa and Black Bean Stuffed Peppers. This vibrant dish marries the wholesome goodness of quinoa and hearty black beans, celebrating the robust flavors of Mexican cuisine. Stuffed within colorful bell peppers, this recipe is a fusion of nutritional richness and south-of-the-border zest. Join us as we explore the art of creating these Quinoa and Black Bean Stuffed Peppers, a delicious homage to the diverse and wholesome flavors found in Mexican kitchens.
*Ingredients:*
– 4 bell peppers, halved
– 1 cup quinoa, cooked
– 1 can black beans, drained and rinsed
– 1 cup corn kernels
– 1 cup salsa
– 1 tsp cumin
– 1 tsp chili powder
– 1 cup shredded cheddar cheese
*Instructions:*
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix quinoa, black beans, corn, salsa, cumin, and chili powder.
3. Stuff each pepper half with the quinoa mixture.
4. Top with shredded cheddar cheese.
5. Bake for 25-30 minutes or until the peppers are tender.