Stuffed Bell Peppers with Quinoa and Black Beans

A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices. The interplay between the peppers' subtle sweetness and a molten cheese gratin offers a balanced, satisfying culinary experience rich in premium plant-based protein. It is an ideal centerpiece for family gatherings or an impressive side, delivering the authentic essence of Central American cuisine.

Prep: 10 min
Servings: 4
Difficulty: Medium

Instructions

Servings:4

1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
2Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
3While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.
4Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.
5Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.
6Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
7Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.

Ingredients

4 whole Green Pepper
1 tablespoon Olive Oil
1 small finely diced Onion
2 cloves minced Garlic
1 cups Quinoa
1 can Black Beans
1 cup Sweetcorn
1 can Diced Tomatoes
1 teaspoon Cumin
½ tsp Chili Powder
½ tsp Smoked Paprika

Nutrition

Calories: 325
Protein: 18g
Carbs: 10.3g

Chef tips

To keep the peppers tender yet firm, bake them covered with foil for the first 20 minutes; the steam helps the quinoa absorb the flavors without drying out the filling. For a richer dish, sprinkle some shredded cheese or a vegan alternative on top during the last 10 minutes. Kids will love helping fill these colorful peppers with a small spoon!

Culinary reasoning

A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices. The interplay between the peppers' subtle sweetness and a molten cheese gratin offers a balanced, satisfying culinary experience rich in premium plant-based protein. It is an ideal centerpiece for family gatherings or an impressive side, delivering the authentic essence of Central American cuisine.

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To taste Salt

To taste Pepper

1 1/2 cup Shredded Mexican Cheese

Chopped Cilantro

Nutrition

Calories: 325
Protein: 18g
Carbs: 10.3g

Chef tips

To keep the peppers tender yet firm, bake them covered with foil for the first 20 minutes; the steam helps the quinoa absorb the flavors without drying out the filling. For a richer dish, sprinkle some shredded cheese or a vegan alternative on top during the last 10 minutes. Kids will love helping fill these colorful peppers with a small spoon!