Made with AI
Veggie Burst Stuffed Peppers
Ingredients
- bell peppers4 large
- quinoa (cooked)1 cup
- black beans (canned, drained)1 cup
- corn kernels (frozen or fresh)1 cup
- diced tomatoes1 cup
- chopped spinach1 cup
- onion (small, diced)1 small
- garlic (minced)2 cloves
- olive oil1 tablespoon
- cumin1 teaspoon
- chili powder1 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
- 6
Add the cooked quinoa, black beans, corn kernels, diced tomatoes, cumin, chili powder, salt, and black pepper. Mix well and cook for 3-4 minutes until everything is heated through.
- 7
Spoon the quinoa and veggie mixture evenly into each bell pepper.
- 8
Place the stuffed peppers upright in a baking dish. Add a splash of water (about 1/4 cup) to the bottom of the dish to help steam the peppers.
- 9
Cover the dish with foil and bake for 30 minutes.
- 10
Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- 11
Remove from the oven and let cool slightly before serving. Enjoy your Veggie Burst Stuffed Peppers!
