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.
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!