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
servingsPrep time
30
minutesCooking time
40
minutesCalories
320
kcalIngredients
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.