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At the heart of our stuffing is quinoa, a grain that has gained popularity in recent years for its remarkable nutritional profile. Quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies need but cannot produce on their own. This makes it an excellent choice for vegetarians and those seeking plant-based protein sources. In addition to being a protein powerhouse, quinoa is also rich in fiber, vitamins, and minerals, making it a wholesome addition to a balanced diet.

Stuffed Balsamic Peppers

Discover the delicious world of stuffed balsamic peppers with this nutritious recipe! These vibrant bell peppers are filled with a hearty combination of quinoa, black beans, corn, and the tangy richness of balsamic vinegar. Enjoy a colorful, satisfying meal packed with vitamins and protein. Easy to make and customizable for various dietary preferences, this dish is perfect for family dinners or gatherings. Embrace your creativity in the kitchen and impress your loved ones with this tasty treat!
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Ingredients
  

4 large bell peppers (choose red, yellow, or orange for color)

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained well

1 cup corn (can be fresh, frozen, or canned)

1 medium red onion, finely chopped

3 cloves garlic, minced

1 cup cherry tomatoes, cut in half

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

¼ cup balsamic vinegar

2 tablespoons olive oil

½ cup shredded mozzarella cheese (or vegan cheese for a plant-based option)

Fresh basil or parsley, for a bright garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, stir in the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa becomes fluffy and has absorbed all the liquid. Once cooked, set it aside off the heat.

      Prepare the Peppers: Carefully slice the tops off each bell pepper, then remove their seeds and membranes. Stand the peppers upright in a baking dish, ensuring they are secure, and set them aside.

        Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes, stirring occasionally, until it becomes translucent. Next, stir in the minced garlic and cook for an additional minute until it releases its aromatic fragrance.

          Combine Ingredients: To the skillet, add the cooked quinoa, black beans, corn, cherry tomatoes, smoked paprika, cumin, salt, and black pepper. Drizzle with balsamic vinegar and mix all the ingredients thoroughly. Allow the mixture to heat through for another 2-3 minutes, letting the flavors meld.

            Stuff the Peppers: Gently spoon the quinoa mixture into each bell pepper, pressing down lightly to pack the filling until they are generously filled. If there is any leftover filling, scatter it around the peppers in the baking dish for extra flavor.

              Top with Cheese: Evenly sprinkle the shredded mozzarella cheese over the top of each stuffed pepper, allowing it to melt beautifully during baking.

                Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and slightly golden.

                  Garnish and Serve: Once baked, remove the peppers from the oven and let them cool for a few minutes. Prior to serving, garnish with fresh basil or parsley for a vibrant touch. Enjoy your delightful stuffed balsamic peppers!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings