Stuffed Bell Peppers with Quinoa and Black Beans Recipe
Authentic Mexican Vegetarian recipe — Stuffed Bell Peppers with Quinoa and Black Beans. Imported from TheMealDB.
4
servings
Medium
Difficulty
Ingredients
- 4 medium bell peppers (any color)
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup shredded cheese (optional for topping)
- 2 tablespoons olive oil (for sautéing)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
Instructions
7 steps
Preheat the Oven
Preheat your oven to 375°F (190°C).
This ensures even cooking.Prepare the Quinoa
In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
Rinse quinoa before cooking to remove bitterness.Sauté Vegetables
In a skillet, heat olive oil over medium heat. Sauté diced tomatoes, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper for 5 minutes.
Stir frequently to avoid burning.Combine Ingredients
Once quinoa is cooked, combine it with the sautéed vegetable mixture in a large bowl.
Mix well to ensure even distribution.Stuff the Peppers
Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
Pack the mixture tightly for a hearty filling.Bake the Peppers
Place stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then uncover and top with cheese, if using. Bake for an additional 10 minutes.
Check for doneness by ensuring peppers are tender.Serve
Remove from oven and let cool for a few minutes before serving.
Garnish with fresh cilantro or avocado for added flavor.
💡 Tips & Tricks
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 Recipe is a beloved dish from Mexican cuisine.
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 medium difficulty and uses 13 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can prepare them a day in advance and bake them when ready.
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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.
