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Stuffed Bell Peppers with Quinoa and Black Beans

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stuffed peppers with quinoa and black beans

Elevate your dinner table with these vibrant and flavorful stuffed bell peppers! Filled to the brim with a mouthwatering blend of quinoa, protein-rich black beans, sweet corn, and zesty diced tomatoes 🌽🌶️. Baked to perfection and optionally topped with melted cheese, these stuffed peppers are a wholesome feast that’s as eye-catching as it is scrumptious. Perfect for a hearty meal that’s both satisfying and nutritious. Serve with a sprinkle of fresh herbs and a dollop of sour cream for extra yumminess! 🌟🧀🍅

Ingredients:

For the Stuffed Bell Peppers:

  • 4 large bell peppers (any color), tops removed and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (14 oz) diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice), optional

For Garnish:

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Place the bell peppers in a baking dish, standing upright. If the peppers don’t stand up on their own, you can slice a thin layer off the bottom to create a flat base.
  3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper. Mix well to evenly distribute the ingredients and spices.
  4.  Spoon the quinoa and bean mixture into each bell pepper, pressing down gently to pack the filling.
  5. If using cheese, sprinkle a generous amount of shredded cheese on top of each stuffed pepper.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the bell peppers are tender.
  7. Remove the stuffed bell peppers from the oven. Garnish with chopped cilantro or parsley and a dollop of sour cream or Greek yogurt if desired.

Nutritional Information

  • Calories:  300 calories
  • Protein:  15g
  • Carbohydrates:  55g
  • Dietary Fiber:  12g
  • Fat:  4g
  • Serving Size: 1 without optional toppings (this recipe makes 4 stuffed bell peppers)
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