9 Protein-Packed Vegetarian Meals That Won't Break the Bank

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Quinoa stuffed peppers are a vibrant and nutritious dish, packed with protein-rich black beans, sweet corn, and fresh basil. Perfectly portioned for two, this recipe offers a delightful blend of flavors and textures, making it a healthy and satisfying meal. Ideal for a light dinner and a colorful addition to your weeknight repertoire. 

Ingredients (for 2 servings):

• 2 large bell peppers, halved and seeds removed
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth or water
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Optional: cheese or vegan cheese for topping

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 min. until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat your oven to 375°F (190°C).
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 min.
4. Stir in the black beans, corn, cooked quinoa, and chopped basil. Season with salt and pepper to taste. Cook for another 2-3 min. until heated through.
5. Place the halved bell peppers in a baking dish. Spoon the quinoa mixture into each pepper half, packing it down gently. If desired, sprinkle cheese on top.
6. Cover the baking dish with foil and bake for 25-30 min. until the peppers are tender. Remove the foil and bake for an additional 5 min. to slightly brown the tops.