Stuffed Bell Peppers with Quinoa and Black Beans Recipe
Delicious and nutritious stuffed bell peppers filled with a flavorful mixture of quinoa, black beans, corn, and spices, topped with melted cheese and fresh salsa. This easy baked dish is perfect for a healthy vegetarian meal that’s both satisfying and colorful.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 cup corn (fresh, frozen, or canned)
- Fresh cilantro, for garnish
Filling
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup salsa (divided)
Topping
- 1 cup shredded cheese (cheddar or Monterey Jack)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the peppers from sticking during baking.
- Prepare Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Stand the hollowed peppers upright in the prepared baking dish.
- Make Filling: In a mixing bowl, combine the cooked quinoa, drained black beans, corn, cumin, chili powder, salt, pepper, and half of the salsa. Mix everything thoroughly to ensure even seasoning.
- Stuff Peppers: Spoon the quinoa mixture into each prepared bell pepper, packing gently to fill them completely but without overflow.
- Add Salsa and Cheese: Pour the remaining salsa evenly over the stuffed peppers, then sprinkle shredded cheese generously on top of each one.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, allowing the peppers to soften and filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and starting to brown slightly.
- Garnish and Serve: Remove from oven, garnish with fresh cilantro leaves, and serve warm for a wholesome and flavorful meal.
Notes
- Use any color bell peppers: red, yellow, green, or orange for a vibrant plate.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- You can prepare the filling mixture in advance to save time on the day of baking.
- Add chopped onions or garlic to the filling for extra flavor if desired.
