Stuffed Bell Peppers with Quinoa and Black Beans

You know, the first time I made stuffed bell peppers with quinoa and black beans, it was one of those chilly Saturday afternoons that just called for something comforting. I had just come back from the farmer's market, arms full of vibrant produce, including these bright bell peppers that practically begged to be filled. I was craving something hearty but still healthy, and stuffed peppers ticked all the boxes. So, I grabbed the quinoa and black beans—which, let’s be real, are kitchen staples for me. As they baked, my kitchen filled with this warm, earthy aroma that just made me want to dive right in. Honestly, there’s something about that first bite that takes you to a happy place. These stuffed bell peppers have since become a go-to in our home. They're not just delicious; they're packed with all the good stuff too, like fiber and protein. And look, whether you're whipping up a cozy dinner for yourself or prepping meals for the week, these little guys are always a hit. Plus, they’re so easy to customize—add some cheese on top if you want, or throw in some spicy jalapeños for a kick. You can’t go wrong!

❤️ Why You'll Love This Recipe

• Packed with protein from quinoa and black beans.
• Colorful and appealing, perfect for family meals.
• Quick to prepare, making them ideal for busy weeknights.
• Customizable with your favorite spices and toppings.
• Great for meal prepping and can be stored easily.
• A wholesome vegetarian option that doesn’t compromise on flavor.

🥘 Ingredients

• 4 medium bell peppers — any color: red, yellow, or green
• 1 cup quinoa — rinsed
• 2 cups vegetable broth
• 1 can black beans — drained and rinsed
• 1 cup corn — canned or frozen
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup diced tomatoes — canned or fresh
• 1 cup shredded cheese — cheddar or Monterey Jack
• 2 tablespoons olive oil — for drizzling
• 1 teaspoon salt — to taste
• 1/2 teaspoon black pepper — to taste

📝 Step-by-Step Instructions

1. 1

   Preheat your oven to 375°F (190°C).

   Make sure your oven is fully preheated for even cooking.
2. 2

   In a medium saucepan, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.

   Fluff the quinoa with a fork after cooking for better texture.
3. 3

   While the quinoa cooks, prepare the bell peppers by slicing the tops off and removing the seeds and membranes. Place them cut side up in a baking dish.

   You can save the tops to chop and add to the filling if you like.
4. 4

   In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until everything is nicely incorporated.

   Taste the mixture and adjust spices as needed.
5. 5

   Spoon the quinoa mixture into each bell pepper, packing it in gently. Top each pepper with a sprinkle of cheese.

   Feel free to use more or less cheese based on your preference.
6. 6

   Drizzle with olive oil and cover the baking dish with aluminum foil.

   This helps the peppers cook through without burning the tops.
7. 7

   Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

   Keep an eye on the cheese to avoid over-browning.
8. 8

   Allow the stuffed peppers to cool for a few minutes before serving. Enjoy them warm, perhaps with a side salad or some avocado slices.

   These are fantastic reheated the next day!

💡 Tips & Tricks

• Try adding diced onions or garlic to the filling for added flavor.
• For a spicy kick, add jalapeños or chili flakes.
• Experiment with different grains like brown rice or farro.
• These peppers can be made ahead and frozen for easy meal prep.
• Garnish with fresh cilantro or avocado for a refreshing touch.

🔄 Variations

• Mexican Style: Add taco seasoning instead of cumin and chili powder and serve with salsa.
• Mediterranean Twist: Include feta cheese and spinach in the filling, and use zucchini instead of bell peppers.
• Meat Lover's: Add cooked ground turkey or beef to the quinoa mixture for a heartier option.
• Vegan Delight: Omit cheese and use nutritional yeast for a cheesy flavor.

📦 Storage Instructions

📊 Nutrition Information

❓ Frequently Asked Questions