Zesty Quinoa & Black Bean Stuffed Peppers
A delicious and healthy dish featuring bell peppers stuffed with a flavorful blend of quinoa, black beans, corn, and melted cheese.
Ingredients
For the Stuffed Peppers
- 4 pieces bell peppers Any color bell peppers work.
- 1 cup quinoa Cook according to package instructions.
- 1 can black beans, drained and rinsed Rinse well to remove excess sodium.
- 1 cup corn (fresh or frozen) If using frozen, no need to thaw.
- 1 teaspoon cumin
- 1 teaspoon chili powder Adjust to taste.
- to taste salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
- 1 tablespoon olive oil
- to taste Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook quinoa according to package instructions.
- While quinoa is cooking, prepare the bell peppers by cutting off the tops and removing the seeds.
- In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and olive oil.
- Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
- Top each stuffed pepper with shredded cheese.
Baking
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro, if desired, and serve warm.
Notes
You can make these ahead by stuffing the peppers and refrigerating them for up to 24 hours before baking. To avoid sogginess, do not make them more than a day in advance.