A delightful twist on stuffed peppers, filled with a flavorful quinoa and vegetable mix.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and reduces baking time.
Cut the tops off the bell peppers and remove the seeds and membranes.
Save the tops to chop and add to the filling for extra flavor.
Cook the quinoa according to the package instructions, using vegetable broth instead of water for added flavor.
Fluff the quinoa with a fork after cooking to keep it light and fluffy.
In a saucepan, sauté the chopped onion, garlic, and diced bell pepper tops until softened.
Use medium heat to prevent burning and bring out the natural sweetness of the vegetables.
Add the black beans, diced tomatoes, salsa, corn, chili powder, oregano, and cumin to the saucepan. Stir and cook until heated through.
Taste the mixture and adjust the seasoning as needed.
Mix the cooked quinoa into the vegetable mixture until well combined.
Ensure the quinoa is evenly distributed for consistent flavor in every bite.
Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
Pack the filling gently to avoid breaking the peppers.
Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the peppers are tender.
Add a small amount of water to the baking dish to keep the peppers moist.
Serve the stuffed peppers hot, garnished with fresh cilantro.
Pair with a side salad or guacamole for a complete meal.
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