Flavorful Stuffed Bell Peppers with Quinoa and Black Beans
These stuffed bell peppers are a hearty and flavorful dish packed with protein and fiber, making them a nutritious and satisfying meal.
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Ingredients
Yields 4 servings
- (4) large bell peppers (any color)
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 can, 15 oz) black beans, rinsed and drained
- (1 cup) corn (frozen or fresh)
- (1 tsp) cumin
- (1 tsp) chili powder
- (1/2 tsp) garlic powder
- (1/4 tsp) red pepper flakes
- (1/2 cups) diced tomatoes (canned or fresh)
- (1/2 cups) shredded cheese (cheddar or your choice)
- (2 tbsp) olive oil
- (1/4 cups) fresh cilantro, chopped (optional)
- (1) lime, juiced
- (salt and pepper to taste)
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a medium saucepan, combine (1 cup) quinoa and (2 cups) vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 3
While the quinoa cooks, prepare the bell peppers by slicing the tops off (remove seeds and membranes) and place them upright in a baking dish.
- 4
In a large bowl, combine the cooked quinoa, (1 can) black beans, (1 cup) corn, (1/2 cup) diced tomatoes, (1 tsp) cumin, (1 tsp) chili powder, (1/2 tsp) garlic powder, (1/4 tsp) red pepper flakes, (2 tbsp) olive oil, and the juice of (1) lime. Mix well and season with salt and pepper to taste.
- 5
Spoon the quinoa mixture evenly into each of the prepared bell peppers, pressing down gently to pack in the filling.
- 6
Top each stuffed pepper with (1/2 cup) shredded cheese, distributing it evenly on all four peppers.
- 7
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly.
- 8
Remove from the oven and let cool for a few minutes before serving. Garnish with (1/4 cup) fresh cilantro if desired.
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