Stuffed Bell Peppers with Quinoa & Black Beans (Gluten-Free)

Stuffed Bell Peppers with Quinoa & Black Beans is a vibrant, hearty, and completely gluten-free main dish perfect for a meatless Friday meal. Packed with protein-rich quinoa, black beans, and fresh vegetables, these peppers are both satisfying and nutritious. The recipe is easy to prepare and can be customized with your favorite cheese or made dairy-free. Serve with lime wedges and a sprinkle of cilantro for a fresh finish!

Ingredients

• 4 large bell peppers (any color)
• 1 cup uncooked quinoa
• 2 cups vegetable broth (gluten-free)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned, drained)
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or dairy-free alternative; optional)
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• Lime wedges, for serving

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with 1 tablespoon of olive oil and place them upright in a baking dish.
3. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened. Add the garlic and cook for 1 minute more.
5. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring to combine and heat through. Taste and adjust seasoning if needed.
6. Spoon the quinoa mixture evenly into each bell pepper. If using cheese, sprinkle it on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
8. Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with lime wedges.

Enjoy your delicious, gluten-free, meatless main dish!