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Stuffed Bell Peppers with Quinoa and Black Beans Recipe

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4.4 from 53 reviews

Delicious and healthy Stuffed Bell Peppers filled with a flavorful mixture of quinoa, black beans, corn, and spices, topped with melted cheese and fresh salsa. This vegetarian recipe is perfect for a nutritious meal that’s easy to prepare and bursting with vibrant colors and flavors.

Ingredients

Bell Peppers

  • 4 large bell peppers (any color)

Filling

  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup salsa, divided
  • 1 cup shredded cheese (cheddar or Monterey Jack)

Garnish

  • Fresh cilantro, for garnish

Instructions

  1. Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Cut the tops off the bell peppers and remove the seeds. Stand them upright in the prepared baking dish.
  2. Prepare Filling: In a bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and half of the salsa. Mix well to evenly distribute the spices and flavors.
  3. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it down slightly to fill them thoroughly.
  4. Add Salsa and Cheese: Pour the remaining salsa over the stuffed peppers, then sprinkle the shredded cheese on top of each pepper.
  5. Bake Covered: Cover the baking dish with aluminum foil and bake for 25-30 minutes until the peppers are tender and heated through.
  6. Bake Uncovered: Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and become bubbly and golden.
  7. Garnish and Serve: Remove from oven, garnish with fresh cilantro, and serve warm.

Notes

  • You can use any color bell peppers depending on your preference or availability.
  • For a vegan version, substitute the cheese with a dairy-free alternative or omit it altogether.
  • Cook quinoa beforehand; it typically takes about 15 minutes to prepare.
  • If using frozen corn, thaw before mixing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://forkoria.com/stuffed-bell-peppers-with-quinoa-and-black-beans-recipe/