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Quinoa and Black Bean Stuffed Peppers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 80 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Description

These Quinoa and Black Bean Stuffed Peppers are a wholesome and flavorful vegetarian dish perfect for a nutritious meal. Packed with protein-rich quinoa, hearty black beans, fresh vegetables, and warm spices, they make a satisfying and colorful main course. Baked until tender and topped with melted cheese, these stuffed peppers offer a delicious blend of textures and flavors, garnished with fresh cilantro for a vibrant finish.

Ingredients

Scale

Main Ingredients

  • 4 large bell peppers (any color)
  • 1 cup quinoa (rinsed)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp olive oil
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish

Spices & Seasonings

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
  2. Prepare Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the hollowed peppers upright in a large baking dish.
  3. Cook Quinoa: Rinse the quinoa thoroughly. In a saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to a simmer and cook covered for about 15 minutes until fluffy and water is absorbed.
  4. Sauté Vegetables: While quinoa cooks, heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
  5. Combine Filling Ingredients: To the skillet, add drained black beans, corn kernels, diced tomatoes, ground cumin, chili powder, and smoked paprika. Stir and cook for another 5 minutes to meld flavors.
  6. Mix Quinoa and Bean Mixture: Add the cooked quinoa to the skillet with the bean and vegetable mixture. Stir well until evenly combined. Season with salt and pepper to your taste.
  7. Stuff Peppers: Generously fill each prepared bell pepper with the quinoa and bean mixture, pressing slightly to pack the filling.
  8. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30-35 minutes, allowing peppers to soften and flavors to blend.
  9. Add Cheese and Finish Baking: Remove the foil, sprinkle shredded cheese evenly on top of each stuffed pepper, and return to the oven for an additional 5-10 minutes, until cheese is melted and bubbly.
  10. Garnish and Serve: Remove from oven, garnish with fresh cilantro leaves, and serve hot for a delicious meal.

Notes

  • You can use any color bell peppers according to your preference or what’s available.
  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • If fresh corn is not available, frozen corn works perfectly fine when thawed.
  • Make sure to rinse quinoa well before cooking to remove its natural bitterness.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Feel free to add chopped jalapeños or a splash of hot sauce for a spicy kick.

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Find it online: https://strickideen.com/quinoa-and-black-bean-stuffed-peppers-recipe/