Description
Quinoa Black Bean Stuffed Peppers are a nutritious dish made with bell peppers filled with quinoa, black beans, and various vegetables, offering a colorful and flavorful meal.
Ingredients
Scale
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (optional)
- 1 cup shredded cheese
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 2 cups vegetable broth or water
Instructions
- Preheat the oven to 375°F (190°C).
- Wash the bell peppers, cut off the tops, and remove seeds and membranes.
- Rinse quinoa under cold water, then cook it in a saucepan with vegetable broth or water for about 15 minutes.
- In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, half of the cheese, and cilantro. Season with salt and pepper.
- Stuff each bell pepper with the quinoa mixture, packing it down gently.
- Place stuffed peppers in a baking dish, sprinkle with remaining cheese, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- Can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Substitute quinoa with brown rice, farro, or couscous if desired.
- For a vegan option, omit cheese or use a dairy-free alternative.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Quinoa, Black Beans, Stuffed Peppers, Healthy Recipe, Vegetarian Dish