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Stuffed Bell Peppers with Quinoa and Black Beans

Prep Time:

45 minutes

Cook Time:

45 minutes

Serves:

4 servings

Level:

Intermediate

About the Recipe

These Stuffed Bell Peppers with Quinoa and Black Beans are a colorful and nutritious dinner option. Packed with protein, fiber, and a variety of vegetables, this dish is as delicious as it is visually appealing.

Ingredients

  • 4 large bell peppers (any color), tops cut off and seeds removed

  • 1 cup quinoa, rinsed

  • 2 cups vegetable broth

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup corn kernels (fresh or frozen)

  • 1 cup black beans, drained and rinsed

  • 1 cup diced tomatoes

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1/4 cup chopped fresh cilantro

  • 1 avocado, sliced (for garnish)

  • Lime wedges (for serving)

Preparation

  1. Preheat the oven to 375°F (190°C).

  2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Set aside.

  3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.

  4. Add the corn, black beans, diced tomatoes, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally.

  5. Stir in the cooked quinoa and chopped cilantro, mixing well to combine.

  6. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.

  7. Cover the dish with aluminum foil and bake for 30 minutes, or until the peppers are tender.

  8. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.

  9. Serve the stuffed peppers hot, garnished with avocado slices and lime wedges.

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