Description
These Quinoa and Black Bean Stuffed Bell Peppers are a vibrant, protein-packed meal bursting with wholesome goodness. Perfect for a healthy lunch or dinner, these peppers are filled with a flavorful mix of quinoa, black beans, tomatoes, corn, and spices, then topped with melted cheese and fresh cilantro. Whether you’re meal prepping for the week or serving them fresh out of the oven, this dish is both satisfying and nutritious.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- ½ cup shredded cheese (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish.
- Prepare Filling: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add diced tomatoes, corn, black beans, quinoa, cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes.
- Stuff Peppers: Fill each bell pepper with the quinoa and black bean mixture. Top with shredded cheese if using.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted.
- Garnish and Serve: Garnish with fresh cilantro before serving.
Notes
- For extra protein, add cooked ground turkey or tofu to the filling.
- Use vegan cheese for a plant-based version.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course