Delicious Vegetarian Meal : Quick & Easy Guide for Healthy Eating
Looking for a quick vegetarian meal? This recipe offers a step-by-step guide with ingredients, serving size, and cooking time. Perfect for a nutritious meal.
Ingredients
- 4 large bell peppers any color of your choice
- 1 cup cooked quinoa can substitute with brown rice or couscous
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup shredded cheese cheddar, mozzarella, or vegan cheese
- 1 can 15 oz diced tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder optional for added heat
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil for cooking
Instructions
1 Prepare the Bell Peppers
- Start by preheating your oven to 375°F (190°C). While it’s heating up, cut off the tops of the bell peppers and remove the seeds and membranes from the inside. Place the bell peppers in a baking dish, making sure they are stable and upright.
2 Sauté the Vegetables
- In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until the onions are translucent and fragrant.
3 Mix the Filling
- Once the onions are ready, add the cooked quinoa (or your grain of choice), black beans, corn, diced tomatoes (drained), cumin, smoked paprika, and chili powder (if using) to the skillet. Stir the mixture to combine, letting the flavors meld for about 5 minutes. Season with salt and pepper to taste.
4 Stuff the Peppers
- Now, take the filling mixture and generously stuff each bell pepper. Fill them to the top, pressing down slightly to ensure they’re packed with all the tasty ingredients. Sprinkle shredded cheese on top of each pepper.
5 Bake the Peppers
- Place the stuffed bell peppers in the preheated oven and bake for 30-35 minutes, or until the peppers are tender and the cheese is golden and bubbly.
6 Garnish and Serve
- Once done, remove the peppers from the oven and allow them to cool slightly. Garnish with fresh cilantro and serve immediately. These stuffed bell peppers pair perfectly with a side salad or tortilla chips.