Hearty Stuffed Bell Peppers (Vegetarian)

💌 A Note from Chef Anna Nichole

Hey Hon!💛

Can I tell you something real? Eating healthy doesn’t mean giving up flavor, creativity, or feeling full. Sometimes we think we need meat or heavy foods to feel satisfied—but that’s not always true.

God created foods from the earth that are rich, nourishing, and powerful all on their own.

This recipe is one of those meals that reminds you… simple can still be filling, flavorful, and good for you.

So don’t overthink it. Just start where you are, use what you have, and let your meals work for you—not against you.

I’m right here with you 💛
Chef Anna Nichole 👩🏽‍🍳✨

““And God said, Behold, I have given you every herb bearing seed… to you it shall be for meat.” – Genesis 1:29

🙏 Meal Prayer

Lord,
Thank You for providing everything I need through the earth You created.
Help me to honor my body with what I eat and to make choices that bring life and strength.
Bless this meal to nourish me fully—inside and out.
In Jesus’ name, Amen.

🍽️ Recipe: Hearty Stuffed Bell Peppers (Vegetarian)

🛒 Ingredients

3 large bell peppers (halved, seeds removed)

1 cup cooked quinoa
1 can black beans (drained & rinsed)
½ cup corn (fresh or frozen)
½ onion (diced)
2 cloves garlic (minced)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt & pepper to taste

• 
  👩🏽‍🍳 Instructions

1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions.
3. In a pan, heat olive oil and sauté onions and garlic until fragrant.
4. Add black beans, corn, quinoa, and seasonings—mix well.
5. Stuff mixture into bell pepper halves.
6. Place in baking dish and bake for 25–30 minutes until peppers are tender.
   

💛 Faith & Wisdom Pocket

God already gave you what you need—sometimes we just have to return to it.

Whole foods fuel your body in a way processed foods never can. When you choose nourishment over convenience, you’re choosing alignment.