Smoky Black Beans and Quinoa Stuffed Peppers

A hearty and flavorful vegetarian dish featuring bell peppers stuffed with a smoky blend of black beans, quinoa, corn, and spices, baked until tender.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

4 large bell peppers

1 cup quinoa

2 cup vegetable broth

15 oz black beans

1 cup corn

0.5 medium onion

2 cloves garlic

1 tsp smoked paprika

1 tsp cumin

0.5 tsp chili powder

2 tbsp olive oil

1 tsp salt

0.5 tsp black pepper

0.25 cup cilantro

1 tbsp lime juice

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Instructions

1
Preheat oven to 375°F. Cut bell peppers in half lengthwise and remove seeds and membranes.
2
Cook quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until broth is absorbed. Let stand for 5 minutes, then fluff with a fork.
15 min
3
Prepare the filling: While quinoa cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
5 min
4
Add rinsed black beans, corn, smoked paprika, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes until heated through.
2 min
5
Combine the cooked quinoa with the black bean and corn mixture. Stir in chopped cilantro and lime juice.
6
Stuff the bell pepper halves with the quinoa mixture. Place the stuffed peppers in a baking dish.
7
Bake for 25-30 minutes, or until peppers are tender and the filling is heated through.
25 min
8
Serve hot, garnished with extra cilantro if desired.
9
Optional: Top with avocado slices or a dollop of sour cream before serving.

Perfect With

avocado slicessour creamsalsa