Gluten-Free Stuffed Peppers

Delight in a vibrant array of flavors with our Stuffed Bell Peppers featuring Gluten-Free Quinoa and Beans—an exquisite and nutritious gluten-free entree. Colorful bell peppers are lovingly filled with a delectable mixture of gluten-free quinoa, hearty beans, and a medley of vegetables, harmoniously seasoned with aromatic spices. The result is a visually stunning and palate-pleasing dish that not only nourishes the body but also satisfies the senses. Join us on this culinary journey as we create a delightful gluten-free masterpiece, perfect for elevating your dining experience.

Ingredients:

• 4 large bell peppers (any color)

• 1 cup gluten-free quinoa, rinsed and drained

• 2 cups water

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup canned black beans, drained and rinsed

• 1 cup canned diced tomatoes (or fresh diced tomatoes)

• 1 cup corn kernels (fresh, frozen, or canned)

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (adjust to taste)

• Salt and black pepper, to taste

• 1 cup shredded gluten-free cheese (optional, for topping)

• Chopped fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).

• Cut the tops off the bell peppers and remove the seeds and membranes from inside. Set aside.

2. Cook the Quinoa:

• In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set it aside.

3. Prepare the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.

• Stir in the cooked quinoa, black beans, diced tomatoes, corn, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes to heat everything through and allow the flavors to meld.

4. Stuff the Bell Peppers:

• Carefully fill each bell pepper with the quinoa and bean mixture, pressing it down gently to pack the filling.

5. Bake:

• Place the stuffed bell peppers in a baking dish. If desired, top each pepper with shredded gluten-free cheese.

• Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

6. Garnish and Serve:

• Remove the stuffed bell peppers from the oven and garnish with chopped fresh cilantro or parsley.

7. Enjoy:

• Serve your Stuffed Bell Peppers with Gluten-Free Quinoa and Beans as a colorful and nutritious gluten-free entree.

These Stuffed Bell Peppers are not only visually appealing but also bursting with flavors and textures. Packed with gluten-free quinoa, beans, and vegetables, they make for a wholesome and satisfying meal that's perfect for any occasion.