Name: Quinoa and Black Bean Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large Bell peppers, any color; 2 cups Cooked quinoa; 1 can (15 oz) Black beans, rinsed and drained; 1 cup Frozen corn, thawed; 0.5 cup Mild or medium salsa; 1 tsp Ground cumin; 1 tsp Chili powder; 2 cloves Garlic, minced; 1 cup Shredded Monterey Jack or Cheddar cheese; 0.25 cup Fresh cilantro, chopped

"These vibrant bell peppers are stuffed to the brim with a savory blend of fluffy quinoa, protein-rich black beans, and sweet corn. Perfect for meal prep or a cozy family dinner, they are topped with melted cheese and zesty spices for a truly satisfying vegetarian feast."

1 Ingredients

Qty	Item
4 large 4 units	Bell peppers, any color
2 cups 370 g	Cooked quinoa
1 can (15 oz) 425 g	Black beans, rinsed and drained
1 cup 150 g	Frozen corn, thawed
0.5 cup 120 ml	Mild or medium salsa
1 tsp 2 g	Ground cumin
1 tsp 2 g	Chili powder
2 cloves 6 g	Garlic, minced
1 cup 115 g	Shredded Monterey Jack or Cheddar cheese
0.25 cup 10 g	Fresh cilantro, chopped

2 Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Slice the tops off the bell peppers and remove the seeds and internal membranes. If the peppers do not stand upright, trim a tiny amount off the bottom without piercing the cavity.

In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, chili powder, minced garlic, and half of the shredded cheese. Mix thoroughly to ensure the spices are evenly distributed.

Generously stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers into the prepared baking dish.

Pour about 1/4 cup of water into the bottom of the dish to help the peppers steam. Cover the dish tightly with aluminum foil.

Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the tops of the peppers, and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted and bubbly.

Garnish with fresh cilantro and serve warm with an optional dollop of sour cream or avocado.

·
If you prefer a softer pepper texture, par-boil the hollowed-out peppers for 3 minutes before stuffing.
·
Cook your quinoa in vegetable broth instead of water for an extra boost of savory flavor.
·
To make this recipe vegan, simply swap the cheese for a vegan-friendly shredded alternative or nutritional yeast.
·
Try adding a squeeze of fresh lime juice to the quinoa mixture for a brighter citrus finish.

? Frequently Asked Questions

Can I make these stuffed peppers ahead of time?

Yes! You can assemble the stuffed peppers up to 24 hours in advance. Keep them covered in the refrigerator and add 5-10 minutes to the baking time if they are cold from the fridge.

How long do leftovers last?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave or oven.

Are these gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that your salsa and spice blends are certified gluten-free if you have a severe allergy.

Can I use different grains?

Absolutely. If you don't have quinoa, brown rice, farro, or even cauliflower rice work as excellent substitutes for the filling.

→ Keep Cooking

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