Quinoa and Black Bean Stuffed Peppers Recipe

Stuffed peppers have a way of bringing joy to any meal. The vibrant colors of the peppers, paired with the rich, earthy flavors of the filling, make for a truly delightful dish. Our Quinoa and Black Bean Stuffed Peppers recipe is perfect for family dinners or cozy gatherings. Each bite is a harmonious blend of tender quinoa, hearty black beans, and fresh vegetables, creating a feast for both the eyes and palate. This recipe is a wonderful way to infuse creativity into your cooking, making it a memorable dish that brings everyone around the table together.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Optional: 1 cup shredded cheese (such as cheddar or Monterey Jack, optional)
• Olive oil for sautéing

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
3. While the quinoa is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
4. Add the black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally, to allow the flavors to meld.
5. Once the quinoa is cooked, add it to the skillet with the black bean mixture. Stir in the cherry tomatoes and cilantro. Remove from heat.
6. Stuff each bell pepper with the quinoa mixture, packing it in gently. If using cheese, sprinkle some on top of each stuffed pepper.
7. Place the stuffed peppers in a baking dish. Add a splash of water to the dish to help steam the peppers while they bake.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are slightly browned.
9. Remove from oven and let cool slightly before serving. Garnish with extra cilantro if desired.

• If you’re short on time, use pre-cooked quinoa available in many grocery stores.
• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the filling mixture.
• To make this dish vegan, simply omit the cheese or use a vegan cheese alternative.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Ingredient Substitutions:

• Substitute quinoa with brown rice or couscous if preferred.
• Use kidney beans or chickpeas instead of black beans for a different flavor profile.

This dish pairs wonderfully with a fresh green salad and a tangy vinaigrette or a bowl of creamy tomato soup. For drinks, try serving it with a light and refreshing lemonade or a chilled glass of iced tea.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Quinoa and Black Bean Stuffed Peppers Recipe inspires you to try something new and share the experience with your loved ones. Don’t forget to share your results with us and spread the love by passing this recipe along to friends and family. For more culinary inspiration, follow us on social media and sign up for our newsletter. Happy cooking!