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Stuffed Bell Peppers with Quinoa and Black Beans

Colorful stuffed bell peppers filled with seasoned quinoa, black beans, corn and melted Mexican cheese—savory, hearty and satisfying.

Servings
4
Difficulty
Easy
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Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

Main

  • 4 pcs green bell peppers
  • 1 tbsp olive oil
  • 1 pcs onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup quinoa, cooked
  • 1 can black beans, canned, drained
  • 1 cup sweetcorn
  • 1 can diced tomatoes, canned
  • 1 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.5 tsp smoked paprika
  • salt
  • black pepper
  • 1.5 cup shredded Mexican cheese
  • cilantro, chopped

Directions

  • Preheat oven to 190°C and lightly grease a 9x13-inch baking dish.
  • Place bell pepper halves cut-side up in the dish and bake 15–20 minutes until slightly softened.
  • Heat olive oil in a large skillet over medium heat; add diced onion and cook 3–4 minutes until softened.
  • Add minced garlic and cook 1 minute until fragrant.
  • Stir in cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt and pepper and cook 5–7 minutes until heated through.
  • Remove skillet from heat and stir in 1 cup of shredded cheese if using.
  • Remove peppers from oven and stuff each half with the quinoa and bean mixture.
  • Top stuffed peppers with remaining 0.5 cup cheese if using.
  • Return peppers to oven and bake 15–20 minutes until cheese is melted and peppers are tender.
  • Allow to cool 5 minutes, garnish with chopped cilantro and serve.