Looking for a delicious, protein-packed meal that’s both healthy and satisfying? These Quinoa and Black Bean Stuffed Peppers are exactly what you need. I’ve combined nutrient-rich quinoa with hearty black beans and wrapped it all in colorful bell peppers for a meal that’s as beautiful as it is tasty. Whether you’re meal prepping for the week or serving dinner to your family, this recipe delivers incredible flavors while keeping things wholesome.
Ingredients
- 6 large bell peppers (any color)
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (Mexican blend or cheddar)
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, cook the quinoa in vegetable broth according to package instructions.
- Cut the tops off the bell peppers and remove the seeds. Save the tops for later use in other recipes. Place the peppers in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in the cooked quinoa, black beans, corn, tomatoes, and all the seasonings. Mix well and cook for 2-3 minutes until everything is heated through.
- Fill each pepper with the quinoa mixture, packing it in gently. Top with shredded cheese.
- Cover the baking dish with foil and bake for 30-35 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: About 1 hour
Servings: 6 stuffed peppers
Recipe Notes
- For meal prep, you can prepare the filling up to 2 days in advance and store it in the refrigerator.
- Make sure to rinse your quinoa thoroughly before cooking to remove any bitterness.
- If your peppers won’t stand up straight in the baking dish, slice a very thin piece off the bottom to create a flat surface. Be careful not to cut through to the inside.
- For a vegan version, simply omit the cheese or use your favorite plant-based alternative.
- These peppers freeze beautifully! Let them cool completely, then wrap individually and freeze for up to 3 months. Reheat in the microwave or oven until heated through.
- If you prefer softer peppers, you can pre-cook them in the oven for 10 minutes before stuffing.
Quinoa and Black Bean Stuffed Peppers
Looking for a delicious, protein-packed meal that's both healthy and satisfying? These Quinoa and Black Bean Stuffed Peppers are exactly what you need. I've combined nutrient-rich quinoa with hearty black beans and wrapped it all in colorful bell peppers for a meal that's as beautiful as it is tasty. Whether you're meal prepping for the week or serving dinner to your family, this recipe delivers incredible flavors while keeping things wholesome.
Ingredients
- 6 large bell peppers any color
- 1 cup uncooked quinoa rinsed
- 2 cups vegetable broth
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese Mexican blend or cheddar
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, cook the quinoa in vegetable broth according to package instructions.
- Cut the tops off the bell peppers and remove the seeds. Save the tops for later use in other recipes. Place the peppers in a baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in the cooked quinoa, black beans, corn, tomatoes, and all the seasonings. Mix well and cook for 2-3 minutes until everything is heated through.
- Fill each pepper with the quinoa mixture, packing it in gently. Top with shredded cheese.
- Cover the baking dish with foil and bake for 30-35 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
