Go Back
Quinoa Stuffed Peppers with Black Beans

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.