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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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Course Main Course
Cuisine American

Ingredients
  

  • 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

Instructions
 

  • 1️⃣ Prep the Peppers: Preheat oven to 375°F (190°C). Drizzle halved peppers with olive oil, season, and roast cut-side up for 10-15 minutes.
  • 2️⃣ Make the Filling: Sauté onion and garlic, then mix in quinoa, black beans, tomatoes, corn, and spices. Stir in cilantro.
  • 3️⃣ Stuff & Top: Fill peppers with the mixture. Add shredded cheese if desired.
  • 4️⃣ Bake: Bake for 15-20 minutes until peppers are tender and cheese is melted.
  • 5️⃣ Serve: Garnish with cilantro and enjoy warm!
Keyword Stuffed Bell Peppers with Quinoa and Black Beans
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