🎉 Welcome to a Brighter, Healthier New Year! 🌟 As we turn the page to a new chapter, let’s infuse our meals with as much color and nutrition as possible. Our Quinoa and Black Bean Stuffed Peppers are not just a meal; they’re a celebration of health, taste, and the joy of cooking.

Why You’ll Love This Recipe

  • 🌿 Nutritious: Packed with protein, fiber, and vitamins.
  • 🎨 Colorful: Brightens up your table with vibrant peppers.
  • 🌱 Versatile: Easy to customize with your favorite ingredients.

Ingredients and Where to Shop in Indianapolis

Ingredients List

  • Bell Peppers: Choose vibrant colors for a festive look!
  • Quinoa: A super grain that’s a fantastic source of protein.
  • Black Beans: For fiber and additional protein.
  • Corn Kernels & Cherry Tomatoes: Add sweetness and texture.
  • Red Onion & Garlic: Flavor foundations.
  • Cilantro & Lime: Freshness in every bite.
  • Cheese: Optional, for a gooey, melted topping.
  • Olive Oil & Spices: For perfect seasoning.

Local Shopping Spots

Detailed Cooking Instructions

1. Preparing the Quinoa (20 minutes)

  • Rinse 1 cup of quinoa under cold water.
  • In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil.
  • Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.

2. Sautéing the Vegetables (10 minutes)

  • Heat 2 tablespoons of olive oil in a pan over medium heat.
  • Sauté 1 finely chopped red onion and 2 minced garlic cloves until softened.
  • Add 1 cup of corn kernels and 1 cup of rinsed black beans. Cook for 5 minutes.
  • Toss in 1 cup of halved cherry tomatoes and cook until just softened.

3. Preparing the Peppers (5 minutes)

  • Preheat your oven to 350°F (175°C).
  • Slice the tops off 4 large bell peppers and remove the seeds.
  • Arrange peppers in a baking dish, standing upright.

4. Combining the Mixture (5 minutes)

  • Fluff the cooked quinoa with a fork and transfer to a large bowl.
  • Add the sautéed vegetable mixture to the quinoa.
  • Stir in ¼ cup chopped cilantro and juice from 1 lime.
  • Season with salt, pepper, 1 tsp cumin, and 1 tsp chili powder.

5. Stuffing the Peppers (10 minutes)

  • Spoon the quinoa and vegetable mixture into each bell pepper.
  • Top with shredded cheese if desired.

6. Baking the Peppers (25-30 minutes)

  • Pour a small amount of water into the bottom of the baking dish (about ¼ inch) to prevent sticking.
  • Cover the dish with foil and bake for 25 minutes.
  • Remove foil and bake for an additional 5 minutes or until cheese is melted and lightly browned.

7. Serving

  • Let the peppers cool slightly before serving.
  • Garnish with avocado slices and a dollop of sour cream or Greek yogurt.

The Bottom Line

🌈 Dive into the new year with a burst of flavor and color! These Quinoa and Black Bean Stuffed Peppers are a testament to the delicious possibilities of healthy eating. They’re perfect for anyone looking to add a nutritious twist to their mealtime while still enjoying a feast of flavors. Here’s to a year of health, happiness, and fabulous food!