Southwest Beef and Quinoa Stuffed Peppers

These Southwest-inspired stuffed peppers are filled with a flavorful mixture of ground beef, quinoa, black beans, and corn, then topped with melted cheddar cheese. A delicious and nutritious meal thats easy to prepare

Ingredients:

• 4 large bell peppers, any color
• 1 pound ground beef
• 1 cup quinoa, rinsed and drained
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro, for garnish

Instructions:

Before you start cooking, heat the oven to 375F 190C

Peel the bell peppers and cut off the tops

Then take out the seeds and membranes

Put them away

Warm up the olive oil in a big pan over medium-low heat

When you add the ground beef, break it up into crumbles as it cooks so that it gets brown

Get rid of any extra fat

Pepper, salt, and chili powder should all be mixed in

Mix in the corn, black beans, quinoa, and tomato dices

For 5 to 7 minutes, or until the mixture is hot all the way through, cook

Fill each bell pepper with the beef and quinoa mixture after taking the seeds out

Place the peppers in a baking dish

Place small pieces of cheddar cheese on top of the stuffed peppers

Place the baking dish in a preheated oven and cover it with aluminum foil

Bake for 30 to 35 minutes, or until the peppers are soft

Take off the foil and bake for another 10 to 15 minutes, or until the cheese is bubbly and starting to turn a light brown color

Take it out of the oven and let it cool a bit before adding the chopped cilantro on top

Feel free to eat the Southwest Beef and Quinoa Stuffed Peppers while they are still hot