Go Back
In the world of healthy eating, stuffed peppers have emerged as a colorful and nutritious option that can easily cater to both vegetarians and meat lovers alike. This Zesty Quinoa and Black Bean Stuffed Peppers recipe not only bursts with flavor but is also packed with protein and fiber, making it a wholesome meal choice. In this article, we will delve into the ingredients that make this dish shine, the step-by-step process of preparing it, and the nutritional benefits of each component. Whether you're looking to impress dinner guests or simply want a nutritious meal prep option, this recipe is sure to satisfy.

Zesty Quinoa and Black Bean Stuffed Peppers

Discover the vibrant flavors of Zesty Quinoa and Black Bean Stuffed Peppers, a delightful recipe that caters to both vegetarians and meat lovers. Packed with protein-rich quinoa and fiber-filled black beans, these colorful peppers are a nutritious choice for any meal. Follow simple steps to create a wholesome dish that's both satisfying and visually appealing. Perfect for meal prep or impressing dinner guests, this recipe radiates flavor and health benefits in every bite.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust based on spice preference)

1 cup diced tomatoes (fresh or canned)

½ cup fresh cilantro, chopped (plus extra for garnish)

Juice of 1 lime

Salt and pepper to taste

Olive oil for sautéing

Shredded cheese (optional, for topping)

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

    Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

      Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and sauté until transparent (about 3-4 minutes). Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.

        Combine Filling Ingredients: To the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cilantro, and lime juice. Stir well to combine, adding salt and pepper to taste. Cook for an additional 3-4 minutes until everything is heated through.

          Stuff the Peppers: Remove the skillet from heat. Carefully spoon the quinoa mixture into each bell pepper, packing it down slightly to ensure they are filled adequately. If desired, sprinkle shredded cheese on top of the filling.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden, if using.

              Garnish and Serve: Once done, garnish the stuffed peppers with extra chopped cilantro and a squeeze of lime. Serve warm with your favorite hot sauce on the side.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings