Description
Stuffed bell peppers with quinoa and black beans is a wholesome dish that pairs the natural sweetness of bell peppers with a hearty filling of quinoa, black beans, and a variety of spices. The combination of quinoa and black beans provides a rich source of protein, fiber, and essential nutrients, making it an excellent option for vegetarians and anyone looking to incorporate more plant-based meals into their diet. This dish can be served as a main course or as a side dish, depending on your preference, and is customizable with various toppings, fillings, and seasonings.
Ingredients
-
4 large bell peppers (any color: red, green, yellow, or orange)
-
1 cup quinoa (rinsed)
-
1 can (15 oz) black beans, drained and rinsed
-
1 small onion, diced
-
2 cloves garlic, minced
-
1 cup diced tomatoes (fresh or canned)
-
1 teaspoon cumin
-
1 teaspoon chili powder
-
1/2 teaspoon paprika
-
Salt and pepper, to taste
-
1 tablespoon olive oil
-
1/4 cup fresh cilantro, chopped (optional for garnish)
-
1/2 cup shredded cheese (cheddar or Mexican blend, optional for topping)
-
1/2 cup vegetable broth (or water for a lighter option)
Instructions
Begin by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside. Drizzle a light layer of olive oil on the peppers and place them in a baking dish. Roast them in the oven for 10-15 minutes to soften them while preparing the filling.
In a medium saucepan, add the rinsed quinoa and vegetable broth (or water) and bring it to a boil. Reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff the quinoa with a fork to separate the grains.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant. Stir in the diced tomatoes, black beans, cooked quinoa, cumin, chili powder, paprika, salt, and pepper. Allow the mixture to cook for 5-7 minutes, stirring occasionally, so the flavors can meld together.
Carefully remove the roasted bell peppers from the oven. Spoon the quinoa and black bean mixture into each pepper, pressing gently to pack the filling.
If you’re using cheese, sprinkle shredded cheese over the top of each stuffed pepper. Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese has melted and become bubbly.
Once done, garnish the stuffed peppers with fresh cilantro if desired. Serve them warm, and enjoy this flavorful, hearty meal!
Notes
These stuffed bell peppers are perfect for meal prep and can be stored in the fridge for up to 4 days. For a twist, try adding corn, diced zucchini, or a sprinkle of shredded cheese on top before baking. Serve with a side of avocado or a dollop of Greek yogurt for added creaminess!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Keywords: Stuffed Bell Peppers with Quinoa and Black Beans