Quinoa Stuffed Peppers with Black Beans

Stuffed peppers look like effort but are mostly oven time. The filling here is quinoa, black beans, corn and tomatoes seasoned with cumin and smoked paprika, topped with a little cheese that melts while the peppers soften.

Each pepper half is a full portion of vegetables, grains and beans, and they reheat well, so a tray on Sunday covers a couple of lunches during the week.

Prep ahead

The filling can be made up to 3 days ahead. Stuff the peppers right before baking and add 10 minutes to the covered baking time if the filling is cold from the fridge.

Customizing the filling

The filling is flexible. Leftover rice, farro or bulgur all work in place of quinoa. For more vegetables, add diced zucchini or chopped spinach to the skillet. For a meatier version, brown 1/2 lb (225 g) of ground turkey or beef with the onion and reduce the beans to half a can. Taste the filling before stuffing; it should be well seasoned, because the peppers themselves add sweetness but no salt.

Quinoa Stuffed Peppers with Black Beans

Stuffed peppers look like effort but are mostly oven time. The filling here is quinoa, black beans, corn and tomatoes seasoned with cumin and smoked paprika, topped with a little cheese that melts while the peppers soften.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 large organic bell peppers any color, halved lengthwise and seeded
• 3/4 cup quinoa rinsed
• 1 1/2 cups water or vegetable broth
• 1 tbsp olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 can (15 oz / 425 g) black beans drained and rinsed
• 1 can (14 oz / 400 g) diced tomatoes with their juice
• 3/4 cup corn kernels
• 1 tsp fine sea salt
• 1 cup shredded Monterey Jack or cheddar divided
• cilantro and lime wedges for serving

Method

 

1. Bring the quinoa and water to a boil in a small pot. Cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes.
2. Meanwhile, heat the oven to 375°F (190°C). Arrange the pepper halves cut side up in a baking dish.
3. Heat the oil in a skillet over medium heat. Cook the onion for 5 minutes, then add the garlic, cumin and paprika and stir for 1 minute.
4. Add the beans, tomatoes, corn and salt and simmer for 5 minutes. Stir in the cooked quinoa and half the cheese.
5. Pack the filling into the pepper halves, mounding it slightly. Pour 1/4 cup of water into the bottom of the dish and cover with foil.
6. Bake for 25 minutes. Uncover, sprinkle with the remaining cheese and bake for 10–15 minutes more, until the peppers are tender and the cheese is golden.
7. Serve topped with cilantro and a squeeze of lime.

Notes

• Red, yellow and orange peppers are sweeter than green ones and soften more evenly.
• If a pepper half won't sit flat, trim a thin slice from the bottom, taking care not to cut a hole.

Storing and reheating

Refrigerate baked peppers for up to 4 days; reheat covered in a 350°F (175°C) oven for about 20 minutes, or in the microwave. They can be frozen for up to 2 months, though the peppers soften after thawing.

Substitutions

• Use brown rice instead of quinoa.
• Swap black beans for lentils or pinto beans.
• Leave out the cheese, or use a dairy-free version, for a vegan dish.

Common questions

Do I need to pre-cook the peppers?

No. Baking them covered with a little water steams them until tender.

Can I use whole peppers?

Yes. Cut off the tops, remove the seeds and stand them upright; bake 10–15 minutes longer.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.