Black Bean and Quinoa Stuffed Peppers

• 4 large bell peppers
• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
4. 4 In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
5. 5 Add cumin, chili powder, and smoked paprika to the skillet; cook for 1 minute.
6. 6 Stir in black beans and corn; heat through.
7. 7 Combine the cooked quinoa with the bean mixture in a large bowl. Season with salt and pepper.
8. 8 Stuff the mixture into the bell pepper halves and top with cheese.
9. 9 Place stuffed peppers in a baking dish and bake for 30-35 minutes, until peppers are tender.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Oven
• Baking dish
• Saucepan
• Skillet

Variations

• Add diced tomatoes or jalapeños for extra kick.
• Top with fresh cilantro or a dollop of sour cream.

Substitutions

• Substitute quinoa with brown rice if preferred.
• Use a vegan cheese alternative for a dairy-free option.

Pairings

• Pairs well with a refreshing Mexican agua fresca or a chilled white wine.

Nutrition

Tips

• For extra flavor, roast the peppers in a hot oven for 10 minutes before stuffing.
• Use a mix of different colored bell peppers for a vibrant presentation.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of avocado lime crema or a fresh cilantro-lime rice.
• Pair with a crisp green salad for a complete meal.

FAQ