It was a rainy afternoon, the kind that invites you to cozy up in the kitchen with the aromas of simmering spices. I had a craving for something hearty yet healthy, and that’s when I stumbled upon a bag of vibrant red kidney beans. Memories of my grandmother’s kitchen flooded back, where she would always say, “Beans are the magic of the earth.” Inspired by her wisdom, I decided to create a dish that would celebrate the humble kidney bean in a way that’s colorful, nutritious, and utterly delicious!
Ingredients
– 4 large bell peppers (any color you prefer)
– 1 cup cooked quinoa
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– ½ teaspoon chili powder
– Salt and pepper to taste
– 1 cup diced tomatoes (canned or fresh)
– ½ cup shredded cheese (cheddar or pepper jack)
– Fresh cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C). As the oven warms, slice the tops off the bell peppers and remove the seeds and membranes, creating little edible bowls. Set them aside, and let the colorful journey begin!
In a large skillet over medium heat, sauté the red onion and garlic until fragrant and translucent, about 3-4 minutes. The kitchen will start to smell like a fiesta. Add the cooked quinoa, kidney beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together, letting the flavors mingle and dance for about 5-7 minutes.
Once the mixture is heated through, it’s time to stuff those peppers! Generously fill each bell pepper with the delightful quinoa and bean mixture, pressing down gently to pack it in. Top each stuffed pepper with a sprinkle of shredded cheese, a little crown of golden goodness!
Place the stuffed peppers upright in a baking dish, adding a splash of water to the bottom to keep them moist during baking. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and let them bake for another 10 minutes, allowing the cheese to melt and get bubbly.
When the peppers are beautifully roasted and the cheese is perfectly melted, take them out of the oven and let them sit for a few minutes. Garnish with fresh cilantro and serve warm. These vibrant stuffed peppers are not only a feast for the eyes but a comforting and satisfying dish that brings together the best of wholesome ingredients. Enjoy!