Stuffed Peppers with Quinoa and Black Beans – A Healthy and Delicious Meal
Stuffed peppers with quinoa and black beans are a nutritious, protein-packed, and easy-to-make meal that’s perfect for a weeknight dinner. This recipe is vegan, gluten-free, and full of flavor, combining fluffy quinoa, hearty black beans, and vibrant spices inside tender bell peppers. Whether you’re meal-prepping or looking for a simple yet satisfying dish, these stuffed peppers make an excellent choice.
Frequently Asked Questions
Are stuffed peppers healthy?
Yes! These quinoa and black bean stuffed peppers are packed with fiber, protein, and essential nutrients, making them a balanced and wholesome meal.
Can I make stuffed peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers in advance. Store them in the refrigerator for up to 3 days before baking.
What type of bell peppers should I use?
You can use any color bell pepper—red, yellow, orange, or green. Red and yellow peppers are sweeter, while green peppers have a slightly bitter taste.
Can I freeze stuffed peppers?
Yes! Once baked, let them cool completely and store them in an airtight container in the freezer for up to 3 months.
Ingredients for Stuffed Peppers
For the Peppers:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Quinoa and Black Bean Filling:
- ½ cup quinoa (rinsed and drained)
- 1 cup vegetable broth
- 1 can (15 oz) black beans (drained and rinsed)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 small tomato (diced)
- ½ cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- Black pepper to taste
- ¼ cup fresh cilantro (chopped)
- Juice of 1 lime
For Topping (Optional):
- Avocado slices
- Chopped fresh cilantro
- Vegan cheese or shredded cheddar (if not vegan)
- Sour cream or dairy-free yogurt
How to Make Stuffed Peppers with Quinoa and Black Beans
Step 1: Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Lightly brush the inside of each pepper with olive oil and sprinkle with salt.
- Place them in a baking dish and bake for 10 minutes to soften slightly.
Step 2: Cook the Quinoa
- In a small pot, bring vegetable broth to a boil.
- Add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Remove from heat and let it rest for 5 minutes before fluffing with a fork.
Step 3: Prepare the Filling
- Heat olive oil in a large pan over medium heat.
- Sauté onion for 3–4 minutes until soft, then add garlic and cook for another minute.
- Stir in tomatoes, black beans, corn, cumin, paprika, chili powder, salt, and black pepper.
- Add the cooked quinoa and stir well to combine.
- Remove from heat and mix in lime juice and chopped cilantro.
Step 4: Stuff and Bake the Peppers
- Fill each pre-baked bell pepper with the quinoa and black bean mixture.
- If using cheese, sprinkle it on top before baking.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for 5–10 more minutes until the peppers are tender.
Step 5: Serve and Enjoy
- Garnish with avocado slices, fresh cilantro, or a dollop of yogurt.
- Serve warm with a side of salad, rice, or tortilla chips.
Customization and Variations
Make It Spicy
- Add diced jalapeños or extra chili powder for heat.
Add More Protein
- Stir in crumbled tofu, tempeh, or ground turkey if not vegan.
Make It Cheesy
- Mix in vegan cheese or nutritional yeast for a cheesy flavor.
Low-Carb Option
- Replace quinoa with cauliflower rice for a lower-carb version.
Why You’ll Love This Recipe
- Easy and Healthy – Made with simple, whole-food ingredients.
- Perfect for Meal Prep – Store in the fridge or freezer for a quick meal.
- Customizable – Easily adjust flavors and ingredients to your liking.
- Naturally Vegan & Gluten-Free – Great for all dietary needs.
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