These Mexican Stuffed Peppers Deliver Big Flavor and Heart Benefits

American Heart Month is the perfect time to spotlight meals that nourish your heart without sacrificing flavor. Heart-healthy eating doesn’t have to be complicated or restrictive — in fact, simple, colorful recipes packed with fiber, lean protein and nutrient-rich ingredients can make a meaningful difference in cardiovascular health. Meals that emphasize plant-based ingredients, whole grains and healthy fats can help support healthy cholesterol levels, blood pressure and overall heart function.

These Mexican stuffed peppers with quinoa, beans and corn are a great example of a heart-smart meal that’s both satisfying and easy to prepare. Loaded with fiber-rich black beans, protein-packed quinoa and antioxidant-filled vegetables, this dish supports heart health while delivering bold, comforting flavors. Plus, it offers a balanced mix of nutrients that can help keep you full longer and support steady energy levels, making it a smart addition to any heart-conscious eating plan.

Ingredients

• 2 large sweet peppers (red, orange or yellow)
• 1/3 cup (75 milliliters) quinoa
• 1 tablespoon (15 milliliters) canola oil
• 1/2 cup (125 milliliters) diced onion
• 1 teaspoon (5 milliliters) cumin
• 3/4 cup (175 milliliters) frozen corn, thawed
• 1/2 cup (125 milliliters) canned black beans, drained and rinsed
• 1/4 cup (60 milliliters) red peppers, chopped
• 1 tablespoon (15 milliliters) finely chopped cilantro or parsley
• 1/4 cup (60 milliliters) reduced fat Tex-Mex shredded cheese, divided

Directions

1. Preheat oven to 400 F (200 C).
2. Halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in large pot of boiling water 4 to 5 minutes or until tender. Drain well. Set aside on plate.
3. Combine quinoa and 2/3 cup (150 milliliters) water in small saucepan. Bring to boil; cover and cook 10 minutes or until water is absorbed. Fluff with fork.
4. In large nonstick skillet; heat canola oil over medium heat. Add onion and cumin; cook 3 minutes.
5. In large bowl, combine onion, quinoa, corn, black beans, red peppers and cilantro. Stir in half of the cheese. Fill pepper halves with quinoa mixture. Place peppers in 8-inch (20-centimeter) baking pan. Top with remaining cheese.
6. Cover with foil; bake in oven 15 minutes. Remove foil; cook 3 minutes longer.

This recipe was originally published on Heart and Stroke.