Quinoa and Black Bean Stuffed Peppers

Hi there, food lover! 👋 Ready to fill your kitchen with warmth, color, and the scent of something wholesome and comforting? Today, we’re journeying into the heart of a beloved, nourishing classic — Quinoa and Black Bean Stuffed Peppers. 🌶️✨

This recipe brings together the earthiness of quinoa, the richness of black beans, and the natural sweetness of roasted bell peppers. It’s a dish that speaks of tradition yet feels refreshingly modern — a perfect marriage of flavor and nutrition. Whether you’re cooking for your family on a cozy weeknight or preparing a healthy dish to impress your guests, these stuffed peppers will never fail to delight.

What makes this dish truly special is its versatility. You can make it vegan 🌱, load it with cheese 🧀, or spice it up to your liking with jalapeños or smoked paprika. It’s hearty, colorful, and deeply satisfying — the kind of meal that makes you feel good inside and out. So, tie that apron, preheat your oven, and let’s dive into this timeless recipe that’s as nourishing for the soul as it is for the body! 💚

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Ingredients

For the Filling:

• 1 cup uncooked quinoa
• 2 cups vegetable broth (or water)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp chili powder (optional for heat)
• Salt and pepper, to taste
• 2 tbsp olive oil
• ½ cup shredded cheese (cheddar or mozzarella, optional)
• Juice of ½ lime

For the Peppers:

• 4 large bell peppers (any color you like)
• 1 tbsp olive oil for brushing
• 2 tbsp water (for baking dish)

For Garnish (optional):

• Fresh cilantro, chopped 🌿
• Extra cheese or avocado slices 🥑
• Lime wedges 🍋

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Step-by-Step Directions

1. Prepare the Quinoa:
   Rinse quinoa thoroughly under cold water. In a saucepan, bring 2 cups of vegetable broth to a boil. Add quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until fluffy. Set aside.
2. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
3. Prepare the Peppers:
   Slice the tops off the bell peppers and remove the seeds and membranes. Brush lightly with olive oil and arrange them upright in a baking dish. Pour 2 tablespoons of water into the dish to help steam the peppers as they bake.
4. Make the Filling:
   Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for another minute.
5. Add the Goodness:
   Mix in black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes until fragrant.
6. Combine with Quinoa:
   Stir in the cooked quinoa and lime juice. Taste and adjust seasonings. If using cheese, mix half of it into the filling for a creamy texture.
7. Stuff the Peppers:
   Spoon the filling generously into each pepper, pressing down lightly to pack them well. Top with remaining cheese if desired.
8. Bake to Perfection:
   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the tops slightly golden.
9. Serve and Enjoy:
   Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice. Serve warm and enjoy the beautiful harmony of flavors! 🌶️🍽️

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Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Baking Time: 40 minutes
⏳ Total Time: 55 minutes
⚡ Calories per serving: ~320 kcal
🍽️ Servings: 4 stuffed peppers

Each serving provides a balanced boost of plant-based protein, fiber, and antioxidants. Quinoa offers all nine essential amino acids, while black beans add heart-healthy fiber and minerals. Combined with colorful bell peppers, this meal is as vibrant nutritionally as it is visually.

Nutrient Breakdown (per serving):

• Protein: 14g
• Carbohydrates: 48g
• Fiber: 10g
• Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 5mg (if cheese used)
• Sodium: 240mg
• Sugar: 6g

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Bon appétit and happy cooking! 👩🍳🍽️