Southwestern Quinoa Pepper Boats

These Southwestern Quinoa Pepper Boats are a delicious and healthy meal packed with flavor. Stuffed with a quinoa and vegetable mixture, they are baked to perfection and make for a colorful and satisfying dish.

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup black beans, canned and drained
• 1 cup corn kernels, fresh or frozen
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/2 cup shredded cheddar cheese
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Lime wedges for serving

Instructions:

Preheat your oven to 375F 190C

Cut the tops off the bell peppers and remove the seeds and membranes

Set them aside

In a medium saucepan, combine quinoa and water

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and the water is absorbed

Fluff with a fork and let it cool slightly

In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, shredded cheddar cheese, cumin, chili powder, paprika, salt, and pepper

Mix well

Drizzle the olive oil over the bell peppers and season the insides with a pinch of salt and pepper

Stuff each bell pepper with the quinoa mixture, packing it down tightly

Place the stuffed peppers in a baking dish and cover with aluminum foil

Bake in the preheated oven for 25-30 minutes or until the peppers are tender

Remove the foil and bake for an additional 5-10 minutes until the tops are lightly browned and the cheese is melted

Serve the Southwestern Quinoa Pepper Boats hot, garnished with fresh cilantro and lime wedges

Enjoy!