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Stuffed bell peppers with quinoa and black beans are a tasty and healthy meal. You can make these colorful peppers in about 30 minutes for a quick weeknight dinner. They’re packed with protein and fiber from the quinoa and beans.
These peppers are easy to customize. You can add cheese, spices, or veggies you like. They’re great for meal prep too. Make a batch on Sunday and enjoy them all week long.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make stuffed bell peppers with quinoa and black beans:
• 4-6 bell peppers (any color)
• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
Don’t have all the ingredients? No worries! Try these swaps:
• Replace quinoa with rice or couscous
• Swap black beans for pinto or kidney beans
• Use diced zucchini instead of corn
• Try sweet potatoes instead of bell peppers
For extra flavor, add:
• 1 cup salsa
• 1/2 cup chopped cilantro
• 1 cup shredded cheese
Feel free to adjust spices to your taste. Add some cayenne pepper if you like it spicy!
Instructions
Preheat your oven to 400°F (200°C). Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes.
Cook the quinoa according to package directions. While it’s cooking, chop the onion and mince the garlic.
Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking until soft and fragrant.
Mix the cooked quinoa, black beans, diced tomatoes, and cooked onion mixture in a large bowl. Add spices like cumin, chili powder, and salt to taste.
Spoon the quinoa mixture into the pepper halves. Place them in a baking dish.
Cover the dish with foil and bake for 30-35 minutes. Remove the foil and bake for another 5-10 minutes until the peppers are tender.
Top with shredded cheese if you like. Let the peppers cool for a few minutes before serving.
Enjoy your delicious and nutritious stuffed peppers!
Tips, Tricks & Storing
Prep veggies ahead of time to save time on busy weeknights. Chop onions, mince garlic, and dice tomatoes a day or two in advance.
Cook extra quinoa and beans to use in other meals throughout the week. This makes stuffed peppers even quicker to throw together.
Try different bell pepper colors for a fun, rainbow-like presentation. Red, yellow, and orange peppers tend to be sweeter than green ones.
Add a sprinkle of cheese on top before baking for extra flavor. Monterey Jack or cheddar work great.
Make stuffed peppers your own by mixing in your favorite spices or herbs. Cumin, chili powder, or fresh cilantro are tasty options.
To store leftovers, place cooled stuffed peppers in an airtight container. They’ll keep in the fridge for 3-4 days.
For longer storage, freeze stuffed peppers individually wrapped in foil. They’ll last up to 3 months in the freezer.
To reheat, thaw overnight in the fridge if frozen. Then warm in the oven at 350°F for about 15-20 minutes until heated through.