Stuffed Bell Peppers with Quinoa and Black Beans
Authentic Mexican Stuffed Bell Peppers with Quinoa and Black Beans — a delicious vegetarian dish with 15 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
30
Cook Time (min)
4
servings
330
Calories/serving
Hard
Difficulty
Ingredients
- 4 whole Green Pepper
- 1 tablespoon Olive Oil
- 1 small finely diced Onion
- 2 cloves minced Garlic
- 1 cups Quinoa
- 1 can Black Beans
- 1 cup Sweetcorn
- 1 can Diced Tomatoes
- 1 teaspoon Cumin
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- To taste Salt
- To taste Pepper
- 1 cup Shredded Mexican Cheese
- Chopped Cilantro
Instructions
7 steps · ~138 minutes total
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 2
Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
25 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 3
While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 5
Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 6
Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
25 minutesAlways preheat your oven fully before baking for even cooking.Step 7
Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.
25 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your mexican meal with these perfect pairings:
About This Dish
Stuffed Bell Peppers with Quinoa and Black Beans is a beloved dish from Mexican cuisine, originating in Mexico. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Mexican cuisine has deep roots in Mesoamerican and Spanish traditions. Recognized by UNESCO as an Intangible Cultural Heritage, it features bold flavors, fresh ingredients, and centuries-old cooking techniques.
This recipe is rated hard difficulty and uses 15 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Yes, you can substitute brown rice for quinoa. Just make sure to adjust the cooking time, as brown rice typically takes longer to cook than quinoa.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
