Description
These Quinoa and Black Bean Stuffed Peppers are a hearty and nutritious vegetarian dish perfect for a wholesome dinner. Colorful bell peppers are filled with a flavorful mixture of quinoa, black beans, corn, tomatoes, and spices, then baked to perfection and topped with melted cheese and fresh cilantro for a delicious, satisfying meal.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Quinoa Mixture
- 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
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Topping and Garnish
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Arrange the hollowed peppers upright in a large baking dish.
- Cook Quinoa: In a saucepan, cook the rinsed quinoa with 2 cups of water by bringing it to a boil, then reducing to a simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
- Sauté Aromatics: While the quinoa cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
- Combine Ingredients: Add black beans, corn kernels, diced tomatoes, ground cumin, chili powder, and smoked paprika to the skillet. Stir well and cook the mixture for an additional 5 minutes to combine flavors.
- Mix Quinoa and Beans: Once the quinoa is cooked, add it to the skillet with the sautéed bean and vegetable mixture. Stir thoroughly to combine all ingredients, then season with salt and pepper to taste.
- Stuff Peppers: Spoon the quinoa and bean mixture generously into each prepared bell pepper, filling them evenly.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, allowing the peppers to soften and flavors to meld.
- Add Cheese and Bake Again: Remove the foil, sprinkle shredded cheese on top of each stuffed pepper, and return to the oven. Bake uncovered for another 5-10 minutes until the cheese is melted and bubbly.
- Serve: Garnish the finished stuffed peppers with fresh cilantro and serve them hot for a delicious meal.
Notes
- You can use any color of bell peppers according to your preference or what’s available.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Rinsing the quinoa before cooking helps remove its natural bitterness.
- Feel free to add other vegetables like diced zucchini or carrots to the filling for extra nutrition.
- If fresh corn is unavailable, frozen corn works perfectly—just thaw before using.
