Quinoa and Black Bean Stuffed Peppers
These Zesty Quinoa & Black Bean Stuffed Peppers are a delightful and nutritious meal perfect for any day of the week.Colorful bell peppers are stuffed with a flavorful mixture of quinoa, black beans, corn, and aromatic spices, then topped with melty cheese.
Ingredients
- 4 large bell peppers any color
- 1 cup quinoa rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup shredded cheese cheddar or Mexican blend
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a large baking dish.
- In a saucepan, cook the quinoa according to package instructions. Usually, it's 1 cup quinoa to 2 cups water, simmered for about 15 minutes until fluffy.
- While the quinoa cooks, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and translucent, about 5 minutes.
- Add the drained black beans, corn, diced tomatoes, cumin, chili powder, and smoked paprika to the skillet. Stir and cook for another 5 minutes.
- Once the quinoa is done, add it to the skillet with the bean mixture. Stir well to combine and season with salt and pepper to taste.
- Stuff each bell pepper generously with the quinoa and bean mixture.
- Cover the baking dish with foil and bake for 30-35 minutes.
- Remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot!
Notes
Pro tip: For extra flavor, try roasting your bell peppers for about 10 minutes before stuffing them. This will add a delicious smoky taste to your dish!