Quinoa-Stuffed Bell Peppers

These gluten-free bell peppers stuffed with quinoa are a tasty and healthy way to have dinner. They taste great and are full of protein and fiber. You can make them with or without meat, and either way, they will taste great.

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 lb ground turkey or beef optional
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese optional
• Fresh cilantro, for garnish optional

Instructions:

Turn on your oven and heat it up to 375F 190C

Peel the bell peppers and cut off the tops

Then take out the seeds and membranes

Put them away

If you want to use beef, cook the ground turkey or beef in a large skillet over medium-low heat until it turns brown

Get rid of any extra fat

Put the chopped onion and garlic in the same pan

Saut for a few minutes until the food gets soft

The black beans, corn, cumin, chili powder, salt, and pepper should all be mixed in with the quinoa

Bring up the temperature

Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

While the quinoa mixture is simmering, steam the bell peppers for five minutes or so, until they get a little soft

Get rid of any extra water

Put some of the quinoa mixture into each bell pepper and gently press down to fill it up

If you want, you can add shredded cheese on top

Cover the stuffed bell peppers with aluminum foil and put them in a baking dish

Put the peppers in an oven that has already been heated for 25 to 30 minutes, or until they are soft

Take it out of the oven and, if you want, sprinkle it with fresh cilantro

Enjoy while hot!