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Flavorful Quinoa Stuffed Bell Peppers with Black Beans

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A quick and easy vegetarian recipe featuring quinoa and black beans stuffed into colorful bell peppers, perfect for a wholesome and filling meal.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or orange)
  • 1 cup (170 g) quinoa, rinsed
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240 ml) tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheddar or pepper jack cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse 1 cup (170 g) of quinoa under cold water using a fine mesh sieve. Transfer to a medium saucepan with 2 cups (480 ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
  3. Slice the tops off the bell peppers and carefully remove seeds and membranes. Rinse and pat dry. Trim bottoms slightly if peppers do not stand upright.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant but not browned.
  5. In a large bowl, combine cooked quinoa, sautéed onion and garlic, drained black beans, tomato sauce, cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir in chopped cilantro. Taste and adjust seasoning as needed.
  6. Spoon the quinoa and black bean mixture into each pepper, packing gently but not overfilling. Sprinkle cheese on top if desired.
  7. Arrange peppers upright in a baking dish. Drizzle a little olive oil over the peppers and cover loosely with foil.
  8. Bake for 30 minutes, removing the foil during the last 10 minutes to brown the cheese and crisp the tops.
  9. Check that peppers are tender but still hold their shape and the filling is hot and fragrant.
  10. Let cool slightly before serving.

Notes

Rinse quinoa thoroughly to avoid bitterness. Do not brown garlic to prevent bitterness. Trim pepper bottoms to keep upright. If filling is too wet, add breadcrumbs or cooked rice. Turn peppers halfway through baking if needed to brown evenly. Can prepare quinoa and filling up to 24 hours ahead. Use low-sodium tomato sauce and beans to reduce sodium. Vegan version: omit cheese or use plant-based cheese or nutritional yeast.

Nutrition

Keywords: quinoa stuffed peppers, black beans, vegetarian, gluten-free, easy dinner, healthy meal, meatless, weeknight recipe

Find it online: https://blipflavor.com/flavorful-quinoa-stuffed-bell-peppers-with-black-beans-easy-recipe/