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In recent years, the shift towards plant-based meals has gained remarkable momentum, driven by a growing awareness of health, sustainability, and ethical eating. More and more individuals are exploring the vast world of vegetarian and vegan cuisine, seeking delicious and nutritious options that not only satisfy their taste buds but also align with a conscious lifestyle. One dish that beautifully embodies this trend is the Zesty Quinoa-Stuffed Bell Peppers—a vibrant, wholesome meal that is as visually appealing as it is nourishing.

Pound Dropper Recipes: Delicious and Healthy Meal Ideas

Brighten up your meal with these zesty quinoa-stuffed bell peppers! This colorful dish combines fluffy quinoa, black beans, sweet corn, and diced tomatoes, all seasoned with cumin and smoked paprika for a delicious flavor punch. It's easy to make and perfect for a healthy lunch or dinner. Bake them to tender perfection, and top with fresh cilantro and avocado for a burst of freshness. Serve with lime wedges for added zest! Enjoy a wholesome, plant-based delight that’s as delightful to eat as it is to make.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or fresh)

1 medium tomato, diced

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

1 avocado, diced (optional)

Lime wedges, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

      While the quinoa is cooking, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Arrange them upright in a baking dish.

        In a large bowl, mix together the cooked quinoa, black beans, corn, diced tomato, cumin, smoked paprika, olive oil, salt, and pepper. Stir until well combined.

          Stuff each bell pepper with the quinoa mixture, packing it down gently. If you have extra filling, place it around the peppers in the dish.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

              Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and diced avocado, if using.

                Serve with lime wedges for an extra zesty flavor.

                  Prep Time: 15 minutes | Total Time: 60 minutes | Servings: 4