Yields: 4 servings (2 bell peppers, halved)
Time: 35–40 minutes
🛒 Ingredients:
- 2 large bell peppers (any colour), halved and seeded
- 1 tablespoon olive oil
- 1 cup cooked quinoa (or rice)
- ½ cup black beans (cooked or canned, rinsed)
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup diced tomatoes (fresh or canned, drained)
- ¼ cup chopped red onion
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (optional)
- Salt & pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or vegan cheese)
Directions:
🌶️ Stuffed Bell Peppers
Prep the Peppers:
Choose large bell peppers, slice off the tops, and remove seeds and membranes. Lightly brush with olive oil and season with salt and pepper.
Prepare the Filling:
In a skillet, cook diced ground meat (or lentils for a vegan option) with onions, garlic, and your choice of rice or quinoa. Stir in diced tomatoes, herbs, and spices.
Stuff & Bake:
Fill each pepper with the prepared mixture and place in a baking dish. Cover with foil and bake at 375°F (190°C) for 30–35 minutes until the peppers are tender.
Optional Topping:
Sprinkle with cheese for the last 5–10 minutes of baking for a golden finish.
Serve:
Serve warm, garnished with fresh herbs or a dollop of yogurt or vegan sour cream for extra creaminess.
🥄 Variations:
- Use ground turkey or lentils for added protein.
- Add chipotle sauce or hot sauce for smoky heat.
- Make it Mediterranean: swap beans for chickpeas, add olives and feta.
