Stuffed Bell Peppers with Quinoa and Black Beans

This vibrant dish features bell peppers stuffed with a hearty mixture of quinoa, black beans, and spices, offering a delightful combination of flavors and textures. Perfect for a nutritious main course that’s both filling and satisfying.

Main Dish
easy 35 min 350 cal
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 together the cooked quinoa, black beans, diced tomatoes, corn, onion, olive oil, cumin, chili powder, salt, and pepper. 4. Stuff the bell pepper with the quinoa mixture, pressing down gently to pack it in. 5. Place the stuffed pepper upright in a baking dish and cover it with foil. 6. Bake in the preheated oven for 25 minutes. 7. If using cheese, remove the foil and sprinkle cheese on top, then bake for an additional 5 minutes until the cheese is melted and bubbly. 8. Remove from the oven, let cool for a minute, and garnish with fresh cilantro before serving.

Ingredients

1 large bell pepper (any color) 1/4 cup cooked quinoa 1/4 cup canned black beans, rinsed and drained 1/4 cup diced tomatoes (canned or fresh) 1 tablespoon corn (fresh or frozen) 1 tablespoon chopped onion 1 teaspoon olive oil 1/2 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 1 tablespoon shredded cheese (optional) Fresh cilantro for garnish (optional)

You May Also Like
Pickle-Stuffed Chicken Breast
Garlic Butter Mushroom Rice Bowl
Stuffed Bell Pepper with Quinoa and Black Beans
Lettuce Wrap Chicken Salad
Red Wine Braised Chicken Thigh
Honey Mustard Glazed Chicken Breast
Herb-Roasted Rabbit with Garlic and Thyme
Seared Tuna Steak with Lemon Garlic Sauce
Creamy Butter Chicken with Mashed Potatoes and Soft-Boiled Egg
Savory Herb Mushroom Quinoa Bowl
Lemon Herb Chicken with Quinoa Salad
Soy-Glazed Chicken Stir-Fry
Spiced Chickpea and Spinach Stuffed Sweet Potato
Cheesy Potato and Egg Lettuce Wrap
Roasted Chicken with Grape and Thyme Sauce