Name: Stuffed Bell Peppers with Quinoa and Black Beans
Prep time: 15 min
Cook time: 45 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
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; To taste Salt; To taste Pepper; 1 1/2 cup Shredded Mexican Cheese; Chopped Cilantro

recipes.zone

Add recipe Sign in

Setting the table…

Stuffed Bell Peppers with Quinoa and Black Beans Recipe — Recipes Zone

Method

7 steps · 40 min

01
Preheat Oven, Prep Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
02
Bake Bell Peppers
Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until they're slightly softened.
03
Sauté Onion and Garlic
While the bell peppers bake, start the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until it softens. Stir in the minced garlic and cook for another 1 minute, until you can smell its aroma.
04
Combine Filling Ingredients
Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until the mixture is heated through. Remove the skillet from the heat and stir in 1 cup of the shredded cheese.
05
Stuff Peppers, Top with Cheese
Remove the bell peppers from the oven. Carefully spoon the quinoa and black bean mixture into each pepper half. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese.
06
Bake Until Tender
Return the stuffed peppers to the oven and bake for another 15-20 minutes, until the cheese is bubbling and melted, and the peppers are tender when pierced with a fork.
07
Cool and Garnish
Remove from the oven and let the stuffed peppers cool for 5 minutes before serving. Garnish generously with fresh chopped cilantro.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	514kcal	26%
Fat	19.7g	28%
Carbohydrate	62.9g	24%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	Free from
Crustaceans

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Stuffed Bell Peppers with Quinoa and Black Beans Recipe

Provençal Omelette Cake

Beef Asado

Slow-roasted ham with lemon, garlic & sage

About this recipe

Similar recipes

Method

Preheat Oven, Prep Dish

Bake Bell Peppers

Sauté Onion and Garlic

Combine Filling Ingredients

Stuff Peppers, Top with Cheese

Bake Until Tender

Cool and Garnish

Nutrition

Allergens

Reviews

Sea bass with sizzled ginger, chilli & spring onions