Mexican Vegetarian

Quinoa and Roasted Vegetable Stuffed Bell Peppers with a Side of Black Beans and a Diced Tomato and Onion Salad

Name: Quinoa and Roasted Vegetable Stuffed Bell Peppers with a Side of Black Beans and a Diced Tomato and Onion Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 whole bell pepper; 1 whole yellow onion; 2 cup cherry tomato; 2 clove garlic; 1 bunch cilantro; 1 whole lime; 1 cup quinoa; 1 can black beans; 2 tablespoon olive oil; 2 teaspoon chili powder; 1 teaspoon cumin; 0.5 teaspoon smoked paprika; salt; black pepper

Alba V.

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Tonight, let's make vibrant Quinoa and Roasted Vegetable Stuffed Bell Peppers! First, preheat the oven to 400°F (200°C). While it heats, halve and roast the peppers (20 mins). Separately, roast your filling of diced onion, garlic, tomatoes and spices. Cook quinoa according to package. Mix the roasted vegetables with quinoa and beans to create a great filling. Stuff the peppers, bake (10 mins). Top with a refreshing cilantro-lime tomato salad. Enjoy! Total time: About an hour. No advanced prep needed.

Fresh Produce & Herbs

4 whole bell pepper
1 whole yellow onion
2 cups cherry tomato
1 bunch cilantro
1 whole lime

Seasonings & Spices

2 cloves garlic
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
salt
black pepper

Pantry Items

1 cup quinoa
1 can black beans
2 tablespoons olive oil

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