Servings: 4
Ingredients
- 4 medium orange bell peppers
- 1 cup cooked quinoa (or rice)
- 1 cup mixed sprouts (alfalfa, radish, sunflower)
- 1/2 cup black beans, cooked and drained
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt & pepper to taste
- Optional: shredded cheese for topping
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and carefully remove seeds. Carve jack-o’-lantern faces.
- In a skillet, heat olive oil. Add onion and garlic, sauté until fragrant. Stir in quinoa, beans, corn, tomatoes, paprika, cumin, salt, and pepper.
- Remove from heat and fold in the sprouts.
- Stuff each pepper with the mixture and place in a baking dish. Top with cheese if desired.
- Bake for 20 minutes until peppers are tender. Serve warm with extra sprouts on top.