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Healthy Black Bean Quinoa Stuffed Peppers: Easy 30-Min Recipe

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These healthy black bean and quinoa stuffed peppers are quick, easy, and perfect for a weeknight dinner. Tender roasted bell peppers are filled with a savory mix of quinoa, black beans, corn, and salsa, then baked to perfection.

Ingredients

Scale
  • 4 large bell peppers (any color, but red, yellow, or orange are sweeter)
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa (about 1/3 cup uncooked)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup chunky salsa
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1/4 cup diced red onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro (optional)
  • Juice of 1/2 lime
  • For topping (optional): extra shredded cheese, sour cream or Greek yogurt, fresh cilantro, lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and membranes. Trim a thin slice off the bottom so they sit flat, if desired.
  2. Place the hollowed peppers on a baking sheet, drizzle with olive oil, and rub it all over. Roast for 10 minutes.
  3. While the peppers roast, cook the quinoa if not already cooked. In a medium saucepan, combine 1/3 cup uncooked quinoa with 2/3 cup water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
  4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa, shredded cheese, red onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper. Mix well. Taste and adjust seasoning. Stir in lime juice and cilantro if using.
  5. Remove pre-roasted peppers from the oven. Spoon the filling into each pepper, packing it down gently. Pile any extra filling on top.
  6. Top with extra cheese if desired. Return to the oven and bake for 15-20 minutes, until filling is heated through and cheese is bubbly and golden.
  7. Let the peppers rest for 5 minutes before serving. Serve warm with sour cream or Greek yogurt, extra cilantro, and lime wedges.

Notes

Don’t skip the pre-roast step for the peppers—it ensures they are tender without being mushy. If the filling seems dry, add another tablespoon of salsa or a splash of water. For a vegan version, omit the cheese or use a dairy-free alternative. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: stuffed peppers, black bean quinoa stuffed peppers, healthy stuffed peppers, vegetarian stuffed peppers, easy weeknight dinner, meatless monday, gluten-free stuffed peppers

Find it online: https://rowanrecipes.com/healthy-black-bean-quinoa-stuffed-peppers-easy-30-min-recipe/