Roasted Stuffed Bell Peppers

Roasted Stuffed Bell Peppers

• 14 ingredients
• 9 steps
• Main Dish

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and cooked
• 1 lb ground turkey or beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
3. Cook the Quinoa: In a saucepan, cook the quinoa according to package instructions. Set aside.
4. Cook the Ground Meat: In a skillet over medium heat, cook the ground turkey or beef until browned. Add chopped onions and garlic, sautéing until the onions are translucent.
5. Prepare the Filling: To the skillet, add black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir in the cooked quinoa and cook for an additional 5 minutes.
6. Stuff the Peppers: Spoon the filling into the prepared bell peppers, pressing down gently. Top each stuffed pepper with shredded cheese.
7. Roast in the Oven: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
8. Broil for Crispy Cheese: Remove the foil and broil for an additional 5 minutes or until the cheese is golden and bubbly.
9. Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro or parsley, and serve hot.

Tips

• Experiment with different cheese blends for varied flavors.
• You can make the filling ahead of time for quicker preparation.
• These stuffed peppers are versatile, so feel free to customize the filling with your favorite ingredients.