Stuffed Bell Peppers with Quinoa and Black Beans

This dish combines tender bell peppers with a hearty filling of protein-packed quinoa, fiber-rich black beans, and vibrant vegetables. It’s perfect for a family dinner, meal prep, or a colorful dish to impress guests.

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Why You’ll Love Stuffed Bell Peppers with Quinoa and Black Beans

🌶️ Packed with Flavor
The natural sweetness of roasted bell peppers pairs perfectly with the savory filling of quinoa and black beans, enhanced by aromatic spices like cumin, smoked paprika, and garlic.

🥗 Nutritionally Balanced
This dish is a complete meal, offering a healthy balance of protein, fiber, and essential nutrients from the vegetables and legumes.

🌱 Plant-Based and Versatile
Ideal for vegetarians and vegans, these stuffed peppers are also easy to adapt with additional ingredients like cheese, meat, or extra veggies to suit your preferences.

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Ingredients for Stuffed Bell Peppers with Quinoa and Black Beans

For the Bell Peppers:

• 4 large bell peppers (any color), halved and seeds removed
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Quinoa and Black Bean Filling:

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup diced tomatoes (fresh or canned)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional, for heat)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped (plus extra for garnish)
• 1/2 cup shredded cheese (optional, for topping)

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Step-by-Step Instructions

1️⃣ Prepare the Bell Peppers

Preheat your oven to 375°F (190°C).
Drizzle the halved bell peppers with olive oil and season with salt and pepper. Place them cut-side up on a baking dish or sheet and roast for 10-15 minutes until slightly softened.

2️⃣ Make the Filling

While the peppers are roasting, heat a skillet over medium heat and sauté the onion and garlic in a bit of olive oil until fragrant. Add the cooked quinoa, black beans, tomatoes, and corn to the skillet.

Stir in the cumin, smoked paprika, chili powder (if using), salt, and black pepper. Cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and stir in the chopped cilantro.

3️⃣ Stuff the Peppers

Remove the roasted peppers from the oven and evenly divide the quinoa and black bean mixture among the pepper halves. Press the filling gently to pack it in.

4️⃣ Add Toppings

If desired, sprinkle shredded cheese over the stuffed peppers. This step is optional for a vegan-friendly version but adds a rich, gooey texture if included.

5️⃣ Bake the Stuffed Peppers

Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

6️⃣ Garnish and Serve

Remove from the oven and let cool slightly. Garnish with additional cilantro and serve warm with a side salad, avocado slices, or a dollop of sour cream.

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Tips for the Perfect Stuffed Bell Peppers

🌈 Choose the Right Peppers
Red, yellow, and orange bell peppers are sweeter and milder, making them ideal for this dish. Green peppers have a more robust flavor, perfect if you prefer a less sweet option.

🍅 Customize the Filling
Feel free to add other ingredients like diced zucchini, mushrooms, or chopped spinach to the filling for added nutrients and flavor.

🧀 Experiment with Toppings
Aside from shredded cheese, you can top the peppers with a sprinkle of nutritional yeast for a vegan-friendly, cheesy flavor. Alternatively, add crushed tortilla chips for a crunchy texture.

🍽️ Serve with a Side
Complement the stuffed peppers with a light side, such as a leafy green salad, guacamole, or a bowl of soup for a complete meal.