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Quinoa is often hailed as a superfood, and for good reason. Unlike many grains, quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies need to function optimally. This high protein content makes quinoa an excellent choice for vegetarians and vegans seeking to meet their protein requirements. Additionally, quinoa is rich in fiber, which promotes digestive health and helps maintain a feeling of fullness, making it easier to manage weight.

Pound Dropper Recipes: Delicious and Healthy Meal Ideas

Looking for a delightful and healthy dish? Try these Savory Quinoa-Stuffed Bell Peppers! Bursting with flavor, they combine fluffy quinoa, black beans, sweet corn, and zesty diced tomatoes, all seasoned to perfection. Bake until tender and top with cheese for an extra gooey finish. Perfect as a main dish or a colorful side, these peppers make for a nutritious meal that’s as beautiful as it is delicious. Serve with fresh cilantro and lime for that extra zing!
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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 kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded low-fat cheese (optional)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish and set aside.

      In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and has absorbed all the liquid.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to combine.

          Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. If desired, sprinkle cheese on top of each stuffed pepper.

            Pour a small amount of broth or water into the bottom of the baking dish to help steam the peppers during baking.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is melted and bubbly.

                Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4