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Flavor-Packed Savory Stuffed Bell Peppers with Quinoa and Black Beans

Savory Stuffed Bell Peppers with Quinoa and Black Beans are a colorful and nutritious dish boasting sweet, tender peppers filled with a hearty mixture of quinoa and black beans. This vibrant meal is flavored with spices and topped with melty cheese, making it perfect for any dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 1 cup quinoa
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn frozen or fresh
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup diced tomatoes canned or fresh
  • 1 cup shredded cheese cheddar or mozzarella
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops and removing seeds.
  3. In a pot, heat olive oil over medium heat. Add quinoa, sautéing for 2-3 minutes until slightly toasted, then add 2 cups water or broth and bring to a boil.
  4. Once boiling, reduce to low, cover, and simmer for 15 minutes or until water is absorbed.
  5. In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
  6. Fill each bell pepper with the quinoa mixture, packing it gently. Place in a baking dish and sprinkle cheese on top.
  7. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly.
  8. Let the stuffed peppers cool for a few minutes before serving.

Notes

For optimal flavor, serve with a dollop of sour cream or a slice of avocado on top. Leftovers can be stored in an airtight container in the fridge for up to three days.