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Quinoa and Black Bean Stuffed Peppers

These Quinoa and Black Bean Stuffed Peppers are delicious and nutritious
vegetarian meal that is also glutenfree.

Packed with protein, fiber, and flavor, they are sure to become a family
favorite.

Quinoa and Black Bean Stuffed Peppers

Recipe by healtadmin
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

320

kcal

Ingredients

  • 4 large bell peppers, any color

  • 1 up cup quinoa, rinsed and drained

  • 1 can black beans, rinsed and drained

  • 1 can diced tomatoes, drained

  • 1 small onion, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon chilli powder

  • 0.5 teaspoon smoked paprika

  • Salt and pepper

  • 1 cup vegetable broth

  • 1 cup shredded cheese (optional)

  • Fresh cilantro, chopped, for garnish

Directions

  • Preheat the oven to 375°F (190°C). Grease a baking dish with non-stick cooking
    spray.
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place
    the peppers cut-side up in the prepared baking dish.
  • In a large bowl, combine the quinoa, black beans, diced tomatoes, onion, garlic,
    cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
  • Spoon the quinoa and black bean mixture into the bell peppers, pressing down
    gently to pack the filling.
  • Pour the vegetable broth into the bottom of the baking dish.
  • Cover the baking dish with foil and bake in the preheated oven for 35-40 minutes,
    or until the peppers are tender.
  • If using cheese, remove the foil from the baking dish, sprinkle the shredded
    cheese over the tops of the peppers, and return to the oven. Bake for an additional
    5 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro
    before serving.