Black Bean and Quinoa Stuffed Peppers Recipe

There’s something incredibly comforting about the aroma of bell peppers roasting in the oven, especially when they are filled with a delightful mix of black beans and quinoa. This Black Bean and Quinoa Stuffed Peppers Recipe is a harmonious blend of flavors and textures, creating a dish that’s not only delicious but also nutritious. Perfect for a family gathering or a cozy weeknight dinner, it’s a recipe that invites everyone to come together and savor the creative joy of cooking. Vibrant in color and rich in taste, these stuffed peppers are the epitome of homemade goodness. Whether you’re catering to a plant-based diet or just looking for a nutritious meal, this recipe will undoubtedly become a favorite at your table.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Skill Level: Easy

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 diced tomato
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheese (optional, for a vegan option use dairy-free cheese)
• Fresh cilantro, chopped, for garnish
• Olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Cook the quinoa according to package instructions and set aside.
3. In a large mixing bowl, combine the cooked quinoa, black beans, red onion, garlic, corn, diced tomato, cumin, chili powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly distributed.
4. Place the bell peppers in the prepared baking dish, ensuring they stand upright.
5. Spoon the quinoa and black bean mixture into each bell pepper, packing it in gently. If using cheese, sprinkle some on top of each stuffed pepper.
6. Drizzle the stuffed peppers with a little olive oil, then cover the dish with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the tops are lightly browned.
8. Remove from the oven and garnish with fresh cilantro before serving.

Helpful Tips

• Make it meaty: Add some cooked ground turkey or chicken to the quinoa and black bean mixture for a non-vegetarian option.
• Spice it up: Add a diced jalapeno or a dash of hot sauce for extra heat.
• Cheese variation: Use a blend of cheeses like cheddar, Monterey Jack, or a Mexican cheese blend for a richer flavor.

Storage Instructions

• Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) until warmed through.

Complementary Dishes

• Pair these stuffed peppers with a fresh green salad or a side of guacamole and tortilla chips.
• A refreshing drink like a limeade or iced herbal tea would complement the meal beautifully.

At Zynahz, we believe in bringing joy and creativity into the kitchen with every bite. This Black Bean and Quinoa Stuffed Peppers Recipe is not just a dish; it’s an expression of love and creativity that brings families together. We would love for you to try this recipe and share your results with Zynahz. Don’t forget to share it with others, too, and let them experience the magic of home-cooked meals. Follow us on social media, sign up for our newsletter, and continue exploring the endless culinary delights with Zynahz.