Dinner

Stuffed Bell Peppers with Quinoa and Black Beans

Name: Stuffed Bell Peppers with Quinoa and Black Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 whole green bell peppers, halved; 1 tablespoon olive oil; 1 small small onion, finely diced; 2 cloves garlic, minced; 1 cups quinoa, cooked; 1 can black beans; 1 cup sweetcorn; 1 can canned diced tomatoes; 1 teaspoon ground cumin, ground; ½ tsp chili powder; ½ tsp smoked paprika, smoked; salt, To taste; black pepper, To taste; 1 1/2 cup Mexican cheese, shredded; fresh cilantro, chopped, Chopped

Tender green bell peppers filled with a hearty quinoa, black bean, corn, and tomato mixture, topped with melted Mexican cheese.

55 min
420 kcal
Vegetarian
Mexican

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

For 4 servings

Steps

Step 1:
Preheat the oven to 375°F (190°C).
Step 2:
Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
Step 3:
Place the bell pepper halves in the prepared baking dish, cut side up.
Step 4:
Bake for 15–20 minutes, until slightly softened.
15–20 min
Step 5:
While the peppers bake, heat the olive oil in a large skillet over medium heat.
Step 6:
Add the chopped onion and cook for 3–4 minutes, until softened.
3–4 min
Step 7:
Add the garlic and cook for 1 minute, until fragrant.
1 min
Step 8:
Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper.
Step 9:
Cook for 5–7 minutes, until heated through.
5–7 min
Step 10:
Remove the skillet from the heat and stir in 1 cup of the shredded cheese, if using.
Step 11:
Remove the bell peppers from the oven and carefully stuff each pepper half with the quinoa and black bean mixture.
Step 12:
Top the stuffed peppers with the remaining 1/2 cup shredded cheese, if using.
Step 13:
Return the stuffed peppers to the oven and bake for another 15–20 minutes, until the cheese is melted and the peppers are tender.
15–20 min
Step 14:
Remove from the oven and let the stuffed peppers cool for 5 minutes before serving.
5 min
Step 15:
Garnish with fresh chopped cilantro.