Alternative Mains Recipe

Prepare the Quinoa

Rinse the quinoa under cold water, then add it to a saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.

Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes). Add the cumin, paprika, salt, and black pepper, mixing well.

Combine Ingredients

In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced tomatoes, lime juice, and chopped cilantro. Mix until well combined.

Stuff the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish. Stuff each pepper with the quinoa mixture, pressing down gently to pack it in. If desired, top with shredded cheese.

Bake the Peppers

Cover the baking dish with 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 cheese is melted (if used).

Serve

Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro if desired.