Description
Mexican-inspired Quinoa and Black Bean Stuffed Peppers deliver a wholesome fiesta of flavors packed with protein and zest. Colorful bell peppers cradle a savory mixture that promises a delightful meal you can savor with complete satisfaction.
Ingredients
Scale
Main Ingredients:
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn
- 1 can (14.5 ounces) diced tomatoes
Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Toppings:
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Prepare the oven by heating to 375F (190C), creating an ideal roasting environment for the peppers.
- Transform bell peppers by carefully slicing off their tops and meticulously clearing out internal seeds and membranes.
- Craft a vibrant filling by combining quinoa, black beans, corn, diced tomatoes, and aromatic spices like cumin, chili powder, garlic powder, salt, and pepper in a spacious mixing bowl.
- Generously stuff each hollowed pepper with the quinoa mixture, ensuring a full and compact filling.
- Arrange the loaded peppers in a baking dish, then shield them with aluminum foil to retain moisture during cooking.
- Roast in the preheated oven for 25-30 minutes, allowing the peppers to soften and flavors to meld together.
- Unveil the peppers by removing the foil, then crown them with a layer of cheese and return to the oven for an additional 5 minutes until the cheese transforms into a golden, bubbling topping.
- Complete the dish by scattering fresh cilantro over the peppers, adding a burst of color and fresh herbaceous flavor before serving.
Notes
- Adjust cooking time based on pepper size to ensure they’re perfectly tender without becoming mushy.
- Replace cheese with nutritional yeast for a vegan-friendly version that maintains a delicious savory flavor.
- Choose bell peppers with flat bottoms so they stand upright easily in the baking dish and cook evenly.
- Rinse quinoa thoroughly before cooking to remove natural bitter coating and improve overall taste of the dish.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 30 mg