Quinoa Black Bean Stuffed Peppers Recipe
Whether you're looking for new ways to enjoy #MeatlessMonday or you're adhering to a new, plant-based diet, it's hard to go wrong with this vegan-friendly recipe for quinoa black bean stuffed peppers. "I love quinoa because it's a plant-based protein as well as a whole grain, making it ideal for vegetarians," says recipe developer and registered dietitian Kristen Carli.
Quinoa is an excellent source of protein and fiber, which makes it a delicious addition to just about any meal. But when you pair it with a variety of veggies and beans, it becomes even healthier and more filling. And while Carli points out that this makes a delicious main dish, she says it can also work as a side for proteins like roasted salmon or grilled chicken.
Whether you're looking for a simple, healthy lunch or just want something healthy to snack on on the side, we think these stuffed peppers are the way to go.
Gather your ingredients for quinoa black bean stuffed peppers
The ingredients for this stuffed pepper dish are simple. All you need is four green bell peppers, a fresh diced jalapeno, a can of black beans, a can of corn, and a large (28-ounce) can of diced tomatoes. You'll also need the star ingredient, a cup of dried quinoa, along with olive oil and spices. Specifically, make sure you have a teaspoon each of chili powder, ground cumin, and salt, as well as a half teaspoon of pepper.
Sauté the jalapenos
This recipe requires two separate "phases" of cooking — first, you'll cook the filling on the stove, then you'll cook the stuffed peppers in the oven. As such, it's important to start the whole process by preheating your oven to 350 F so that it'll be ready to go when your stuffing is prepared.
Then, heat a large skillet on your stove to medium heat and add a tablespoon of olive oil. When the oil is hot, add the jalapeno and sauté for a minute or until the jalapeno releases some juices and becomes fragrant.
Combine and heat other ingredients for stuffed pepper filling
While the jalapeno is cooking, quickly drain and rinse your cans of black beans and corn, as there's no need for excess liquid in this filling. Then, when the jalapeno is ready, simply add the black beans, corn, diced tomatoes, quinoa, chili powder, cumin, salt, and pepper to the skillet. Stir all the ingredients until they're well combined.
Allow the ingredients to simmer and meld
With all the ingredients (minus the bell peppers) combined in your skillet, bring it to a boil, then lower the heat so the ingredients are all at a simmer. Cover the pan and simmer for 20 minutes. This will allow the quinoa to cook while the flavors of the ingredients meld.
The nice thing is, there's no need to stir, so you can spend your 20 minutes prepping your bell peppers and completing other tasks. "You want the dish to remain covered to allow the quinoa to cook. You'll know it's cooked when the quinoa mixture has absorbed most of the liquid," says Carli.
Prepare your peppers
While the stuffing is cooking, go ahead and prep your bell peppers. Slice the tops off of each of your four peppers (trying to preserve as much of the pepper as you can). Then, use a knife and your hands to slice away and remove the membranes and seeds from each pepper to create a small "bowl." Rinse the insides of your peppers, then stand them upright in an eight-by-eight-inch baking dish.
Stuff the peppers and bake
When the stuffing is finished cooking (remember, check to make sure the quinoa has absorbed most of the liquid and the quinoa grains have "opened"), scoop an equal amount of the filling into each of the waiting peppers. If you're not vegan and you're open to consuming animal products, Carli adds that "this would be delightful with some cheese sprinkled on top before baking." Then, simply pop the dish into the oven and bake for 15 minutes. When it's done, pull it out and enjoy the stuffed peppers served hot!
- 1 tablespoon olive oil
- 1 jalapeno, diced
- 1 (15-ounce) can black beans, drained & rinsed
- 1 (15-ounce) can corn, drained & rinsed
- 1 (28-ounce) can diced tomatoes
- 1 cup white quinoa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 green bell peppers
- Preheat oven to 350 F.
- In a large skillet over medium heat, add olive oil. Once hot, add jalapeno. Saute for about 1 minute, until fragrant.
- Add black beans, corn, diced tomatoes, quinoa, chili powder, cumin, salt, and pepper. Stir to combine.
- Bring to a boil and then lower to a simmer. Cover and simmer for 20 minutes.
- Slice tops off of bell peppers and remove membranes and seeds. Stand peppers upright in an 8x8-inch baking dish.
- Once quinoa mixture has cooked, scoop into peppers. Bake for 15 minutes.
- Serve and enjoy.
| Calories per Serving | 419 |
| Total Fat | 8.7 g |
| Saturated Fat | 1.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 74.2 g |
| Dietary Fiber | 19.0 g |
| Total Sugars | 10.9 g |
| Sodium | 970.7 mg |
| Protein | 17.7 g |
