Packed with flavor and nutrients, these Stuffed Bell Peppers with Quinoa and Black Beans are a hearty and satisfying vegetarian dish. Perfect as a main course or a vibrant side, this recipe combines tender roasted bell peppers with a flavorful filling of quinoa, black beans, and spices. It’s a wholesome meal that’s easy to make, customizable, and great for meal prep. Treat yourself to this colorful and delicious dish!
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 300
- Protein: 10g
- Fat: 9g
- Carbohydrates: 44g
- Fiber: 10g
- Sugars: 6g
Ingredients and Health Benefits
Health Benefits
- Bell Peppers: High in vitamin C and antioxidants, they support immune health and add vibrant color.
- Quinoa: A complete protein and gluten-free grain, quinoa provides energy and essential amino acids.
- Black Beans: Rich in protein, fiber, and iron, black beans promote digestion and sustain energy levels.
- Tomatoes: Packed with lycopene and vitamin C, they add a tangy flavor and support heart health.
- Cumin and Chili Powder: Add warmth and spice while containing antioxidants and anti-inflammatory properties.
Ingredients
- 4 large bell peppers (any color), tops removed and seeds removed
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
- 1 tablespoon olive oil
Recipe Instructions
- Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Lightly brush the bell peppers with olive oil and arrange them upright in a baking dish.
- Roast in the oven for 10 minutes to soften slightly while preparing the filling.
- Make the Filling:
- In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, cilantro, cumin, chili powder, smoked paprika, salt, and pepper.
- Mix until the ingredients are well combined and evenly seasoned.
- Stuff the Peppers:
- Remove the bell peppers from the oven and fill each pepper generously with the quinoa mixture.
- Top each stuffed pepper with shredded cheese.
- Bake:
- Return the stuffed peppers to the oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve:
- Garnish with additional fresh cilantro and serve warm.
- Pair with a side of avocado slices, sour cream, or salsa for extra flavor.
Pairing Recommendations
Complement these Stuffed Bell Peppers with these drink pairings:
- Wine: A light Pinot Noir or a dry Rosé enhances the earthy and tangy flavors.
- Beer: A Mexican lager or a pale ale balances the spices and richness.
- Non-Alcoholic: Sparkling water with a splash of lime and a slice of jalapeño for a zesty twist.
- Cocktail Alternative: A virgin Paloma made with grapefruit juice, lime, and soda water for a refreshing match.
Stuffed Bell Peppers with Quinoa and Black Beans are a versatile and nutritious dish that’s perfect for any occasion. Packed with bold flavors and wholesome ingredients, they’re sure to satisfy and impress. Enjoy!
