This is for the days when you want to put together a quick meal with very little ingredients and with easy-to-grab pantry and grocery items. It is also good for you. Veggies, grains, and legumes equals fiber, proteins, and nutrients! There’s also cheese in there for the calcium… just kidding. I put cheese on anything. It’s delicious.
Okay, if you look at my most recent recipes, which included a whole lot of desserts, pasta, and noodles, you would know that my December has not been a healthy one. That’s only showing what I put on the blog and it’s not even Christmas yet. Basically, my month has been like that line from that one R. Kelly song where he goes, “My mind is tellin' me no but my body, my body's tellin' me yes.” Just that one line. Not the rest of the song.
Anyway, quinoa and black bean stuffed bell peppers was just what I needed and it is so, so delish. I felt pretty good afterwards.
Now onto the recipe.
Preheat the oven to 350 degrees F. Line a 9 x 13 baking dish with parchment paper. Prepare your ingredients.
In a large bowl, mix together the filling ingredients.
Fill each bell pepper half with filling. Place in the baking dish, cover with aluminum foil, and bake for 25-30 minutes.
Top with additional toppings if you would like.
Serve immediately. Enjoy!