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This dish is a nutritional powerhouse. The bell peppers, rich in vitamins A and C, are stuffed with a hearty mix of quinoa and black beans, providing a perfect balance of protein and fiber. This combination supports healthy digestion and sustained energy. The addition of roasted sweet potatoes brings a natural sweetness and is an excellent source of beta-carotene and complex carbohydrates.
Ingredients:
For Stuffed Peppers:
– 4 bell peppers (assorted colors), tops cut off and seeds removed
– 1 cup quinoa, cooked
– 1 can black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 1 cup diced tomatoes (canned or fresh)
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 1 avocado, sliced
– Fresh cilantro for garnish
For Roasted Sweet Potatoes:
– 2 large sweet potatoes, cut into wedges
– 2 tbsp olive oil
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Prepare the Stuffed Peppers:
– Preheat oven to 375°F (190°C).
– In a bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper.
– Stuff this mixture into the hollowed bell peppers.
– Place the stuffed peppers in a baking dish and bake for about 25-30 minutes, or until the peppers are tender.
2. Roast Sweet Potatoes:
– Toss sweet potato wedges with olive oil, garlic powder, salt, and pepper.
– Spread them on a baking sheet in a single layer.
– Roast in the oven for about 25-30 minutes, turning halfway through, until tender and slightly caramelized.
3. Assemble the Dish:
– Once the peppers are done, let them cool slightly.
– Top each pepper with avocado slices and garnish with fresh cilantro.
– Serve with a side of roasted sweet potato wedges.
Enjoy this colorful and nourishing meal, perfect for a cozy and healthy dinner!