Stuffed Bell Peppers with Quinoa and Black Beans

Prev List Next
Stuffed Bell Peppers with Quinoa and Black Beans AI-generated image
40 minTotal time
easyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Black beans An equal amount of canned pinto beans, rinsed and drained
  • Corn An equal amount of diced zucchini
  • Fresh cilantro Fresh parsley, used as a garnish

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein13 g
Carbohydrates59 g
Fat8 g

Fiber 13 g · Sugar 11 g · Sodium 520 mg

PDF Find nearby

These vibrant stuffed bell peppers are a healthy and delicious main dish, filled with a savory mix of quinoa, black beans, and spices. Perfect for a nutritious solo meal, they're both satisfying and easy to prepare!

Main Dish

Steps

  1. Preheat your oven to 375°F (190°C).
  2. Cut the top off the bell pepper and remove the seeds and membranes.
  3. In a bowl, mix the cooked quinoa, black beans, corn, diced onion, cumin, paprika, salt, and pepper.
  4. Stuff the mixture into the hollowed-out bell pepper and top with shredded cheese if desired.
  5. Place the stuffed pepper in a baking dish and add a splash of water to the bottom.
  6. Cover with foil and bake for 25-30 minutes until the pepper is tender.
  7. Remove the foil and bake for an additional 5 minutes if you added cheese, until melted and bubbly.
  8. Garnish with fresh cilantro before serving.

Tips for Stuffed Bell Peppers with Quinoa and Black Beans

  • A tender pepper should yield easily to a fork while still holding its shape; a collapsed pepper may be overbaked.
  • Use a snug baking dish so the pepper stays upright and the filling is less likely to spill.
  • The filling is already cooked, so the baking time mainly softens the pepper; check its tenderness near the end of the stated time.

Drink pairing

A crisp, dry rosé
Its fresh fruit and acidity complement the sweet pepper, earthy beans, and warm spices without overpowering them.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the pepper is done?
It should be fork-tender but still hold its shape, with the filling hot throughout.

Can I prepare the filling ahead?
Yes. Mix the filling up to a day ahead and keep it covered in the refrigerator; assemble and bake when ready.

Can I make more than one serving?
Yes. Scale the ingredients to the number of peppers and use a baking dish that holds them upright without crowding.
You May Also Like
Stuffed Bell Peppers with Spiced Quinoa
Stuffed Bell Peppers
Mediterranean Stuffed Bell Peppers
Crab-Stuffed Bell Peppers
Stuffed Bell Pepper Delight
Spicy Bean & Quinoa Bowl
[Italian Quinoa and Veggie Medley]
Greek Veggie-Potato Stuffed Peppers
Spicy Bean and Quinoa Bowl
Stuffed Tomato with Quinoa and Spinach